Lemon Sherbet

Step 1

Cook sugar and water until there is ¾ cup of syrup.

Step 2

Pour hot syrup over beaten eggs.

Step 3

Cook over hot water about five minutes.

Step 4

Beat until smooth.

Step 5

Whip milk stiff, first having heated it to scalding and then chilling thoroughly.

Step 6

Add lemon juice and orange juice

Step 7

Combine the 2 mixtures, turn into trays and place into refrigerator freezing compartment.

Step 8

Freeze about two and one half hours.