If you’re looking for a light, simple, lemony frozen dessert, here it is. It’s a bit more substantial than the Lemon Sorbet (above) and every bit as good.

　　

Ingredients

makes about 1 quart (1 liter)

　　3 cups (750 ml) whole milk

　　3/4 cup (150 g) sugar

　　1 lemon, preferably unsprayed

　　6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)

　　

Step 1

In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.

　　

Step 2

Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 3

Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128). Or simply serve it with lots of lightly sweetened berries.

　　The Perfect Scoop