Lemon Cream Sherbet

Yield: 20 servings

Ingredients

• 2 cups thin cream
• 6 cups milk
• 2 lemons
• 2 eggs, slightly beaten
• 2 cups granulated sugar
• 3 oranges

Instructions

1. Extract juice from fruit; strain.
2. Combine cream, milk, eggs, sugar and salt.
3. Partially freeze.
4. Add fruit juices.
5. Continue freezing until firm.