Key Lime Sherbet

By Addie

This recipe is one of the easiest you can imagine and if you can find real key limes I recommend them. Also, in the past I’ve made graham cracker crust that I just spread on a baking sheet and cooked for 15 minutes then broken up and stirred into the sherbet when I scoop it out of the ice cream maker.

Ingredients

• 2 cups whole milk
• 2/3 cup key lime juice
• 1/2 cup half-and-half
• 1/8 tsp. salt
• 1 (14-ounce) can sweetened condensed milk

Preparation

Step 1

Thoroughly combine all ingredients in a medium bowl and refrigerate for at least 4 hours.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.* Then transfer ice cream to a freezer-safe container. If you made graham cracker crust, stir it in now. Cover and freeze for 1 hour or until firm.

*Note: The main reason ice cream fails to set properly in most inexpensive ice cream machines is the canister hasn’t been frozen long enough (I usually freeze mine for two days) and/or the mixture isn’t cold to begin with.