Creamy Lemon Sherbet

Name: Creamy Lemon Sherbet
Prep time: 9 min
Cook time: 9 min
Total time: 9 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters light corn syrup; 2 pasteurized egg yolks; 59 milliliters fresh lemon juice; 2 teaspoons grated lemon rind; 1 sprig Garnish: fresh mint; 118 milliliters sugar; 454 grams whipping cream

Creamy Lemon Sherbet requires about 9 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 428 calories, 3g of protein, and 30g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. Not If you have corn syrup, pasteurized egg yolks, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

Whisk together yolks and sugar in a large bowl until thick and pale.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk in syrup and next 3 ingredients; pour mixture into a freezer-safe container. Cover and freeze 4 hours or until almost firm.

Ingredients you will need

Syrup

Equipment you will use

Whisk

Place mixture in a large mixing bowl; beat at medium speed with an electric mixer until creamy.

Equipment you will use

Hand Mixer

Mixing Bowl

Pour mixture into a 9-inch square pan; cover and freeze 8 hours or until firm.

Equipment you will use

Frying Pan

Garnish, if desired.

*For testing purposes only, we used Davidson's Pasteurized Shell Eggs.

Ingredients you will need

Egg

Tip: Look for pasteurized shell eggs in foam cartons with the other eggs in large supermarkets and discount super centers. Pasteurized eggs are safe to eat raw and, therefore, eliminate the risk of salmonella contamination.

Ingredients you will need

Egg