Lemon Pineapple Sherbet
Recipe courtesy Paula Deen

"This wonderful recipe came from Kentucky around the turn of the last century."

2 quarts whole milk
1 (14-ounce) can sweetened condensed milk (Homemade 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.

8 - 10 servings