We’re still doing lemon recipes with the lemons my daughter brought from California. Let’s just continue to let the sun shine in until spring actually comes. Well, maybe not that long, but at least for one more week.
I was looking through some of Grandma’s old church cookbooks recently, and found recipes where she had written notes on them. There were some she had made: some good ones and some she marked as not so good. There were even some with check marks where she had written “try this one”. Some of them even had the year she made them. I love that we have her remarks on those recipes. It’s almost like still having her here to chat about them and tell us which ones to try and which ones to let well enough alone. Which ones to change or tweak just a bit, and maybe how to make them a bit better. It makes me not miss her quite so much.
I found the recipe for today in one of those old books, and even though it wasn’t in a cookbook from her church, it’s one of those great recipes you always find in those old church cookbooks. I still say everybody put their best recipes in there, so they’re always just the best ones! This recipe for Lemon Sherbet is no exception. Wow.
Sherbet? Naw – this is more of an ice cream.
Here is the recipe as I made it:
Beat until lemon colored:
1/2 cup sugar
Beat until thick.
1/2 cup corn syrup
1 teaspoon lemon rind
1/4 cup lemon juice
2 cups top milk (I would say this is cream, or you could also use half-n-half or whole milk)
The recipe says to pour into a shallow refrigerator pan. When soft in the center only, beat quickly, and refreeze. I used our ice cream maker and it took about 30 minutes to freeze.
Because this recipe uses raw eggs, I recommend using the freshest eggs you can find, or use pasteurized eggs. We didn’t have a problem with the raw eggs.
Make sure you beat the eggs until lemon-colored.
Add the sugar, and then squeeze those beautiful, bright lemons for the lemon juice. Don’t forget to take the rind off FIRST.
Mix in the top milk. Haha! Now we know that this is a very old recipe. I used cream, but I’m sure you could use half-n-half or even whole milk.
I put the mixture into our ice cream maker, and then I put the frozen mixture into a chilled container before putting into the freezer. Because this recipe includes corn syrup and eggs, it stayed easy to scoop, even after freezing for a few days. It didn’t get icy or crystallized at all.
I wouldn’t call this sherbet. It really is ice cream. It’s so lemony and so creamy and so good and so EASY to make. You’re not going to believe this amazingly delicious ice cream. I recommend you make this right away. Now. You won’t be sorry!