Lemon Pineapple Sherbet
By Paula DeenJUMP TO RECIPE
- 2 quarts whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (20 oz) can crushed pineapple with juice
- 2 cups sugar
- 1 cup (about 6 lemons) fresh lemon juice
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.