Peach Sherbet - cooking recipe

Ingredients

4 eggs, separated
4 c. (about 5 large) fresh peaches, diced finely
1 c. powdered sugar, sifted
1 (14 oz.) can sweetened condensed milk
1/4 c. reconstituted lemon juice

Preparation

Separate eggs and let them come to room temperature.
Combine peaches and sugar.
Toss carefully to coat.
In a large bowl, combine milk, lemon juice and egg yolks; blend well.
Stir in peaches.
Beat mixture and pour into a 9 x 13-inch dish.
Cover with foil and freeze for 2 hours or until a firm mush forms.
Turn the mixture into a large chilled bowl and break into pieces.
Beat until fluffy, but not melted.
Quickly return to original dish and freeze for 2 hours.