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LEMON SHERBETIngredients: 3 c. whole milk 1/2 pint heavy cream1 c. sugarJuice from 1 1/2 lemons2 Tbsp. lemon extract2 beaten egg whites1/2 c. sugarCombine milk, cream, 1 c. sugar, juice and lemon extract, pour into freezer pan. Freeze until slushy. In the meantime, beat the egg whites with 1/2 c. sugar. Remove to cold dish and beat until smooth and fluffy. Fold in beaten egg whites. Return to freezer pan and freeze until firm.