Lemon Sherbet - cooking recipe

Ingredients

2 c. sugar
juice of 6 lemons
juice of 2 oranges
1 qt. milk
1 qt. light or table cream
4 egg whites, stiffly beaten

Preparation

Chill the lemon and orange juice and sugar in the freezer. Add milk and cream.
Fold in stiffly beaten egg whites.
Pour mixture into ice cream freezer.
Mix for approximately 30 minutes, until consistency of mush.
Freeze.
Makes approximately 3-quarts.