Lemon Cream Sherbet - cooking recipe

Ingredients

1-1/4 cups sugar
2 cups milk
2 tsp grated lemon rind
1/3 cup lemon juice
2 egg whites
2 cups whipping cream

Preparation

Add 1/4 cup sugar to milk and stir until thoroughly dissolved. Add lemon rind and juice.
Turn mixture into cold freezer tray and freeze.
Beat egg whites until stiff but not dry; add remaining sugar and beat well.
Whip cream to a custard consistency.
Combine mixtures and return sherbet to freezer tray.
Freeze 2 to 3 hours without stirring.
Yield:
6 servings.