Lemon Cream Sherbet Recipe

Instructions

1. Mix 2/3 cup sugar or 1/3 cup sugar and 1/3 cup corn syrup, 1/3 cup lemon juice, 1-1/2 cups milk, 1/2 cup cream, sweet or sour, and few grains salt.
2. Add gradually to 2 teaspoons gelatin soaked and dissolved in 2 tablespoons cold water (How to Use Gelatin).
3. Chill in large refrigerator pan, then beat 10 minutes or until very light.
4. Return to chilling unit and leave until frozen.
5. If the mixture separates and the bottom portion becomes icy, it should be beaten again.