Pineapple Sherbet - cooking recipe

Ingredients

1 large lemon
2 cups granulated sugar
1 quart half-and-half
1 (15 ounce) can crushed pineapple in juice
1 pint whipping cream

Preparation

From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon.
In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool.
When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice.
Freeze only until it is frozen an inch or so out from the edge.
Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well.
Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.