Lemon Sherbet Ice Cream

Posted on Jul 30 2019 in
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Lemon Sherbet Ice Cream

2 quarts half and half

4 cups sugar

Juice of 8 lemons (about 2¼ cups)

3-4 T. grated lemon peel

In a large bowl, stir cream and sugar until the sugar is dissolved. Slowly add lemon juice and peel. Mix well. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer’s directions.

Recipe from Dominic Sellers, Charlestown, Indiana