This wonderful recipe came from Kentucky around the turn of the last century.
- 2 quarts whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (20-ounce) can crushed pineapple with juice
- 2 cups sugar
- 1 cup fresh lemon juice (about 6 lemons)
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.