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Lemon Milk Sherbet
From Houston Junior League Cookbook
Ingredients:
6 lemons
1 cup boiling water
3 cups sugar
2 quarts milk or cream
Recipe directions:
Squeeze lemons. Pour boiling water over rinds. Add lemon juice and sugar to lemon rind mixture; let stand until syrupy. Strain syrup and chill. Stir in milk or cream (depending on richness desired). Pour into container of ice cream freezer; cover tightly. Pack with ice and ice cream salt. Freeze until firm. Makes about 3½ quarts.
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