This recipe was acquired from www.joyofbaking.com We followed the recipe and added a smidge more sugar (1/8 cup more??). The result using the Kitchen Aid was amazing-- took less time than we expected based on our reading of the ice cream attachment manual... about 5 min in the mixer to reach a solid soft serve stage, and then a few hours of ripening to harder ice cream in the freezer. We really wanted to eat it sooner, but we sort of promised to wait until Chris got home before eating it.
The sherbet was VERY lemony, so depending on your lemon flavor comfort level you might want to add more sugar or less zest... but as Mrs. Piglet and I both love lemon-- we thoroughly enjoyed it.
Can't vouch for the making with out an ice cream maker part... The four servings is fairly accurate... I stretched it to 5.
1/2 cup (120 ml) of lemon juice (2 - 3 large lemons)
Zest of 1 large lemon
1/2 cup (120 ml) heavy whipping cream
1/2 cup (120 ml) milk
1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)
In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed. Cover and place in the refrigerator to chill for several hours.
Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer.
If you do not have an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into an 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and place in the freezer.
Makes about 4 servings.