Lemon Pineapple Sherbet

• 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)

1. In a large bowl, combine all ingredients, stirring until well blended.
2. When you add the lemon juice, the sherbet will appear to curdle, but that is not a problem.
3. Pour into an electric ice cream maker.
4. Process according to manufacturer's instructions.
5. Transfer sherbet to a freezer-safe container and freeze for at least 1 hour to firm up before serving.

milk, condensed milk, pineapple, sugar, lemon juice

Taken from www.foodnetwork.com/recipes/paula-deen/lemon-pineapple-sherbet-recipe.html (may not work)