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.
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.
I like to make the
sherbet the day before serving to give the lemon flavors time to mellow.