*  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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