Lemon Cream Sherbet
Ingredients| 1 1/2 cup sugar 2 cup water, boiling 2 each lemons, juice 1 each lemon, rind - grated 1/8 tsp salt 2 each egg yolks 2 cup cream, whipped 2 each egg whites |
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Dissolve sugar in boiling water, add grated rind, lemon juice and
salt. Gradually pour over egg yolks, well beaten. Cool and freeze to
a slush. Whip cream, fold in stiffly beaten egg whites. Add to
half-frozen mixture and continue freezing until firm.
Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
Servings:
1
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