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Milk Sherbet

Yields1 Serving

Tested Recipe!

 4 cups whole milk
 Juice of 3 lemons
 1 ½ cups sugar

Mix juice and sugar, add milk slowly, stirring constantly (if milk is added too rapidly the mixture will have a curdles appearance). Freeze, using 6 to 8 parts ice to one part rock salt. (We halved the recipe and made it in a modern ice cream maker.)
Yield: Approximately 3 pt. sherbet