To me nothing says spring quite like the bright, robust, and fresh flavor of lemon. I love that this recipe is still creamy like ice cream but don’t have nearly as many calories.
Speaking of sherbet, who here says sherbert instead of sherbet? I grew up with the added “r”, which I only realized now is the loser of the GoogleBattle against sherbet. Eliminating the final “r” feels awkward; as I reach that second syllable my mouth almost refuses to do it.
3 C whole milk
3/4 C sugar
1 lemon, preferably unsprayed
6 T freshly squeezed lemon juice (from 2 to 3 lemons)
In a medium, nonreactive saucepan, mix 1 cup of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups milk, then chill thoroughly in the refrigerator.
Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer’s instructions.
Makes 1 quart.
Source: The Perfect Scoop