Lemon Pineapple Sherbet (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This wonderful recipe came from Kentucky around the turn of the last century. Ingredients:
2 quarts whole milk |
1 (14-ounce) can sweetened condensed milk |
1 (20-ounce) can crushed pineapple with juice |
2 cups sugar |
1 cup fresh lemon juice (about 6 lemons) |
Directions:
1. In a large bowl, combine all ingredients, stirring until well blended. When you add the lemon juice, the sherbet will appear to curdle, but that is not a problem. Pour into an electric ice cream maker. Process according to manufacturer's instructions. Transfer sherbet to a freezer-safe container and freeze for at least 1 hour to firm up before serving.
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