Lemon/Pineapple Sherbet

Name: Lemon/Pineapple Sherbet
Yield: Makes about 3½ quarts
Ingredients: 1 c. heavy cream, whipped; 1½ qts. milk; 1 (8½ oz.) can crushed pineapple, undrained; ¼ c. lemon juice; 2 c. sugar; 2 egg whites, stiffly beaten

Preparation info

Makes about
3½ quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve with chocolate cake for a treat

Ingredients

2 c. sugar
¼ c. lemon juice
1 (8½

Dessert
Gluten-free
Vegetarian

Method

Dissolve sugar in lemon juice by heating slightly and stirring; add pineapple and cool.
Pour this mixture and milk into a 1-gallon ice cream freezer container. Freeze by basic directions until mixture reaches slush stage, about 10 minutes (see “How to Freeze and Ripen Ice Cream”).
Meanwhile, fold whipped cream into be