Creamy Lemon Sherbet

This is a take on my grandmother's lemon sherbet recipe, however, true to form I altered it a bit. Her's was more icy than creamy but it still has all the tang to it. It could be made in a pan in the freezer, but is so much better in an ice cream maker. I am sitting on the sofa, finishing up the last little bit from last night as I write this, mmmm.

For a small ice cream freezer (1.5 quarts):

3/4 cup sugar

juice of 2 lemons (about 1/3 cup)

zest of 1 lemon

1 cup whole milk

1 cup heavy cream

a few grains salt

In a medium bowl, mix all the ingredients except the zest. I forgot to hold the zest back so my photo shows it in the bowl, oops, not a biggy.

Take the ice cream freezer out of the freezer and start the paddle, pour the mixture in through the opening, this keeps it from freezing to the bottom while it turns. 

After it begins to thicken, then add the zest, this way you won't end up with a zest lump in the bottom.

When it is finished, unplug and remove the paddle.

This is about the consistency of soft serve ice cream.

If you prefer it firmer then just put it in a container and into the freezer for a few hours.

If there is any left it can be frozen for a few weeks, after that it seems to get a lot of ice crystals in it. You really need to try this!