Plenty Sweet Life

Grandma's Recipes One By One!

Lemon Sherbet

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:

Lemon Sherbet

Beat until lemon colored:

2 eggs

Add gradually:

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)

Mix well.

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!




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2 Ingredient Strawberry-Banana Ice Cream

You make this Strawberry-Banana Ice Cream with two ingredients, that’s it. Frozen strawberries and frozen bananas. When you end up with those bananas that get to the point of not great for eating anymore, just peel them, cut them into chunks, and put them in the freezer. They will turn brown if left in there too long, so use them up as quickly as you can. Not that I have experience with that or anything. I mean, I did finally figure out what those black blobs in the zip top bag were. I guess maybe they had been in there a bit too long. I usually cut or break the bananas into 3 or 4 pieces before putting them into a zip top freezer bag and putting them into the freezer for smoothies or ice cream. I guess it might be a good idea to label the bag so you know what’s in there in future.

Here is the recipe as I made it:

Strawberry-Banana Ice Cream

There really isn’t much of a recipe for this.

Pulse in food processor until smooth and combined:

2 cups frozen strawberries

2 cups frozen bananas


I used the pretty little local strawberries for this ice cream.


They all go into the food processor.


I give them a few pulses, just to get things going, then let it go until the mixture is smooth.


You can eat it right away and there it is – soft serve!


Or you can put it into the freezer for a couple of hours to firm it up more.


When leaving it in the freezer for a longer period, I let it sit out for about 10-15 minutes before trying to scoop it. I’ve also tried this with raspberries and bananas, bananas and cocoa, and just bananas. It’s so good and good for you! Just pure fruit and nothing else. The perfect summertime treat!




Homemade Ice Cream and Root Beer Floats

Today’s recipe is for Homemade Ice Cream. I found this recipe in my mom’s recipe box and I’m so glad I did. It’s another one that I thought was lost forever. In fact, this is how I feel about finding this recipe again! Yay!!!!

Home Made Ice Cream and Root Beer Floats

Grandma and Grandpa were big on celebrating and we’d have this for birthdays and some holidays. Sometimes they’d make it just because they wanted to have some, like in the summer. They had an electric ice cream maker (thankfully not a crank one) that had a wooden bucket that the container sat in. I loved to watch Grandpa make it. He’d break up ice cubes or a block of ice in an old burlap gunny sack, put the cracked ice around the outside of the container (which held the sweet and creamy future ice cream,) and then he’d add salt to make it even colder. It seemed like an eternity until you’d hear the dasher inside the container start to struggle with the ice cream getting thicker and icier. Then it would be time to dish it up. After indulging in this decadent dessert, we’d move outside to listen for the chimes from the church at 6:00 pm each night, wafting across the cornfields between the small town near them and the farm. Then it was on to a game of Jarts (lawn darts – banned for a time because of injuries caused by them) or Croquet and we’d stay outside on the lawn until the sunset turned golden or the mosquitos forced us to go in.

Homemade Ice Cream

I halved this recipe – my ice cream maker doesn’t hold as much as the old ones.

Here is the recipe as I made it:

Homemade Ice Cream


2 eggs (you can use pasteurized eggs if you’re afraid of salmonella – I did not)


1 1/8 cups white sugar

1 1/2 cup milk

1 cup half-n-half

1 pint whipping cream

2 1/4 teaspoons vanilla

1/4 teaspoon salt

Mix well and freeze according to your ice cream maker instructions.


We’ve had our ice cream maker for a few years, but you can find one similar here.


There’s not much to this recipe. Just mix it up, pour it into the ice cream maker, and turn it on. That’s it. It’s so easy to make your own ice cream.


We used to eat it right away and not let it firm up in the freezer – it was just too hard to wait! Yes – it made for a softer, sloppier ice cream.


This time when I made it, I did let the ice cream firm up and then I had to try it in a root beer float. Just put two scoops of the ice cream (or however many you can pack in there) into a glass and add a can of root beer. There were a few essential summer treats we had a lot at Grandma and Grandpa’s house: root beer floats, Eskimo pies, and ice cream sandwiches. But the one we had the most was root beer floats!! Make your own ice cream. You’ll never go back to “store-bought” again!






Merry Christmas and Last Minute Easy Egg Nog Ice Cream

Merry Christmas, everyone!


Today’s recipe is an easy last minute Egg Nog Ice Cream.

One of my daughter’s heard about this idea and we thought we’d try it.

It could NOT be easier.

Here is the recipe as I made it:

Egg Nog Ice Cream

1 quart of egg nog

Put the egg nog in the frozen container of your ice cream maker and freeze as you would any other kind of ice cream.

I have a Cuisinart Frozen Yogurt/Sorbet/Ice Cream maker similar to the one you can find here.

Freeze for a couple of hours after initial freezing in the machine.

This was so easy that we tried it even though we were going through the preparations for our Christmas Eve dinner.


My aunt and uncle brought me this three tiered tray to display cookies on.

It was Grandma’s and it was always in use at family functions and holidays.

You can see some of the cookies I’ve made on the blog displayed on it: Spritz Cookies, Christmas Wreath Cookies and Peanut Brittle.


I was pleasantly surprised at how easy it was to make this ice cream.


My husband said, “why have we been drinking egg nog when this is so good?”


Give it a try – you’ll love it!

Thanks so much for checking in and reading “Plenty Sweet Life”.

These first 5 months have been a lot of fun and quite the learning experience.

My family and I wish you the happiest of holidays and a healthy and happy New Year!


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