Lemon Sherbet

1 qt. milk
1 can condensed milk
2 C. sugar
Juice of 3 lemons

Chill milk and condensed milk. Mix as follows: milk, sugar, condensed milk and lemon juice.

This fills 2 ice cube trays. Have freezer at coldest point. When cream is just set, turn into large bowl and mix over again.

When set again turn back temperature 3/4 cold. When thoroughly set, turn back to half way mark.

Can be ready in about 1 1/2 to 2 hours. The extra stirring makes it creamier.