In 1950 my husband and I bought a small western Massachusetts farm. I had never been on a farm. I was a city girl, and when we bought a family cow, I had no idea how much milk even a passable cow could provide. As anyone – at least anyone who has lived on a farm – knows, it came by the bucketful, twice a day. A friend gave me a cream separator and a butter churn. I made butter and we had whipped cream, but I still had plenty of cream left over.
Then my mother-in-law gave me the following recipe for lemon sherbet. The children loved it, and I almost always had some in the freezer. Ironically, once we finally had a herd and began selling milk, there was no cream at all, only a little milk for family needs. However, I learned that if I froze a can of evaporated milk, then let it thaw slightly and whipped it, the sherbet was just as good as with the sweet cream.
Mix the lemon juice with the sugar. Add milk and a drop of lemon extract to the lemon juice and sugar mixture. Stir until the sugar is fully dissolved, then gently stir in the whipped cream. Spoon into 2 ice-cube trays and freeze. Sherbet will be ready in a few hours.