Free Recipe Lemon Mint Milk Sherbet
Recipe Type: D Recipes
Recipe Preparation: freeze
Cooking Ingredients for Lemon Mint Milk Sherbet Recipe
1 Sprig fresh spearmint (4-6
-leaves)
1/2 c Lemon juice
1 c Sugar
3 c Half & half
Lemon Mint Milk Sherbet Preparation
Measure everything but 2 cups of the milk into blender. Blend until sugar is dissolved. Add remaining milk and blend a few seconds to mix. Pour in to 1 quart freezer and freeze according to directions. (I use a Donvier.) I find that adults like this flavor and today”s kids hate it. I used to use an egg in it, till the salmonella and cholesterol scares. I find I don”t miss it. When you make it, think of my poor grandmother, in the 1920”s heating up a goatsmilk lemon custard, trying hard to keep it from curdling, hand-chopping the mint, and then turning the ice cream maker over to 4 sons to crank. She was an ex-missionary nurse and a heck of lady, named Flossie Pease. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Lemon Mint Milk Sherbet?
If you know a better Lemon Mint Milk Sherbet Recipe please comment below.