|From the Vermont 1939 cookbook, I like the illustrations.|
Lemon Cream Sherbet
Grated rind 2 lemons
½ cup lemon juice
1 ½ cups sugar (granulated or powdered)
1 quart rich milk
Combine lemon rind juice and sugar. Let stand several hours. Add mixture to milk. Turn into tray and freeze until firm with control set at coldest point. Remove to chilled bowl, beat until smooth and fluffy. Return to tray and finish freezing to serving consistency. Reset cold control for storing.