Lemon Pineapple Sherbet

Recipe Ingredients

2		Whole milk
1		Sweetened condensed milk - (14 oz)
1		Crushed pineapple with juice - (20 oz)
2 cups	396g / 13oz	Sugar
1 cup	237ml	Fresh lemon juice - (abt 6 lemons)

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C03) - from the TV FOOD NETWORK

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