Side Pannel
Lemon Mint Milk Sherbet
Ingredients List
- 1 Sprig fresh spearmint (4-6
- -leaves)
- 1/2 c Lemon juice
- 1 c Sugar
- 3 c Half & half
Directions
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.
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.
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