Creamy Lime Sherbet with Variations
From: Farm Home Journal Cake and Ice Cream Cookbook
Makes 1 gallon

About a year ago I asked on the net if anyone had the recipe for Creamy Lime Sherbet from the "Farm Home Journal Cake and Ice Cream" cookbook. I had lost the book and couldn't make the recipe we have had on the 4th of July for the last 12 years. This Spring I found the book in a used book store and we were able to have our traditional desserts.

1 small (3 oz) box lime Jell-O*
1 cup boiling water
1 small can frozen limeade concentrate*
1-1/4 cups sugar
1 quart whole milk**
2 cups light cream**

Dissolve Jell-O in boiling water. Add sugar and limeade and stir until the limeade is thawed. Stir in milk and cream. Transfer mixture to ice cream freezer and freeze according to manufacturer's directions.

Note:

*We have also made this using orange Jell-O and orange juice concentrate or lemon Jell-O and lemonade concentrate.

**The last time I made this I substituted 2% milk for all of the milk and the cream, and we all liked it even better. The original recipe is really rich!

Also, the original recipe says to add green food coloring which I found unnecessary.