Lemon Cream Sherbet

• 2 c milk
• 1 c granulated sugar
• grated rind of 1 lemon
• juice of 2 lemons
• 2 eggs whites
• 2 tbsp. sugar
• 2 c whipping cream

Directions:

Add 1 cup of sugar to milk and dissolve.Add lemon rind and juice, and stir well. Pour mixture into metal ice cube tray (without dividers) or other flat pan and freeze until firm.

Beat egg whites until stiff, then add the 2 tblsp. sugar and continue beating until sugar is well blended, but egg whites are not dry.

Whip cream and combine with egg whites.

Remove frozen mixture from tray to large mixing bowl and add the cream and egg white mixture. Stir until smooth; return to ice tray; and freeze until ready to serve.

May be served in 30 mins.