Lemon Mint Milk Sherbet

* Exported from MasterCook *

LEMON MINT MILK SHERBET

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sprig fresh spearmint (4-6
-leaves)
1/2 c Lemon juice
1 c Sugar
3 c Half & half

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.



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