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Recipe: Lemon Pineapple Sherbet

Desserts - Frozen
LEMON PINEAPPLE SHERBET
Source: Paula Deen

This wonderful recipe came from Kentucky around the turn of the last century.

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)

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.

MsgID: 0073079
Shared by: Margie-KY
In reply to: ISO: Paula Deen's Lemon Ice Cream from food t...
Board: Cooking Club at Recipelink.com
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