Lemon Cream Sherbet Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sugar,
2 cup: Water, boiling
2 each: Lemons, juice
1 each: Lemon, rind - grated
1/8 tsp: Salt,
2 each: Egg yolks,
2 cup: Cream, whipped
2 each: Egg whites,
Directions:
Dissolve sugar in boiling water, add grated rind, lemon juice and
salt. Gradually pour over egg yolks, well beaten. Cool and freeze to
a slush. Whip cream, fold in stiffly beaten egg whites. Add to
half-frozen mixture and continue freezing until firm.
Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
Source from luhu.jp
salt. Gradually pour over egg yolks, well beaten. Cool and freeze to
a slush. Whip cream, fold in stiffly beaten egg whites. Add to
half-frozen mixture and continue freezing until firm.
Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
Source from luhu.jp