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  Lemon cream sherbet
 
Yield: 1 Servings
 
1 1/2 c Sugar      2 c Water; boiling
2 ea Lemons; juice      1 ea Lemon; rind - grated
1/8 ts Salt      2 ea Egg yolks
2 c Cream; whipped      2 ea Egg whites
 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

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