ny bagels/ lemon sherbet

my mom brought me back a dozen bagels (6 poppy and 6 raisin) from bagelicious located on the corner of 13th ave and bay ridge ave in bklyn. this morning ryan and i made bacon, egg and cheese sandwiches on the raisin bagels. it's the little things, like finding good bagels, that make me happy.
yesterday was the first day i had the kitchen to myself again so i made lemon sherbet and some black bean & guacamole dip. the dip was so good i ate it for lunch and dinner. i didn't share it with anyone. again i didn't take any pictures. well i thought i did, but i just ate it all the food instead. oh well.

Lemon Sherbet:

1/2 cup of lemon juice

Zest of 1 large lemon

1/2 cup heavy whipping cream

1/2 cup milk

1/3 cup 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.

I've been cooking with a lot of lemon and lime zest lately. Later today i'll be baking a tequila lemon tres leches cake for a thanksgiving party we're going to tomorrow. Hopefully i'll remember to take pictures to post but i'll have a bottle of tequila around and if i can't remember when i'm sober, i probably won't remember when i'm drunk.