Skiff Lake Cream Sherbet

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Chef Marie Nightingale, Saltscapes


3 cups (750 mL) blend or milk
3 cups (750 mL) whipping cream
3 cups (750 mL) granulated sugar
3 bananas, mashed
Juice of 3 lemons
Juice of 3 oranges


Mix all ingredients together, put in the ice cream maker of your choice, and follow manufacturers' directions.

It can be eaten right away or stored in plastic containers in the freezer for up to 1 month.

Makes about 2 quarts (2 litres).
Print Recipe