Sweet Nothings

Our lives have been a bit hectic for the past few weeks. I won’t bore you with the details right now, but I will apologize for neglecting the blog a bit. Lucky for you, we have been busy cooking and crafting up a storm, so there will be lots to share soon. In the meantime, here’s a quick recipe we recently tried for a super simple sherbet that takes just five ingredients to make.

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

I know, I know. Summer is over! But I’m not quite ready to move on to the pumpkin-flavored goodies just yet (it’s not even October). And we just spent the last few days in North Carolina, which is still enjoying some warm temperatures during the day. This refreshing treat is a great way to hang on to the fading warm temperatures while we can.

The sherbet was inspired by a recipe I spotted on a Buzzfeed post for a three-ingredient frozen lemon-buttermilk dessert. It turns out, that person got the original recipe from the website for Bon Appétit. We put our own twist on it by incorporating a blueberry compote we had whipped up a few days before. The result: A tart, sweet dessert that is simple and refreshing—and a perfect way to wind down on a hectic day.

Lemon-Blueberry Buttermilk Sherbet

(Recipe adapted from Lemon-Buttermilk Sorbet via Buzzfeed)

Makes about 2.5 pints

  • 4 cups buttermilk
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons grated lemon peel
  • 1 1/2 cups sugar
  • 1/2 cup blueberry compote

1. Combine the buttermilk, lemon juice, lemon peel and sugar in a medium bowl. Whisk until sugar is dissolved, cover and store in fridge until well chilled (about 3 hours).

2. Once chilled, pour mixture into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the blueberry compote and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip: Curious to know why I called this creation a sherbet instead of a sorbet? A bit of research revealed that adding dairy (be it milk, buttermilk or eggs) to a sorbet actually makes it a sherbet. Either way, it’s delicious!

Like what you see? Check out what’s inspiring us on Pinterest, follow us on Twitter @SWWUblog and like us on Facebook for bonus photos and content.

Frozen Assets

There’s nothing more satisfying than an indulgent scoop of ice cream on a hot summer day. And it’s even better when you’ve whipped up your own homemade creation. Brian and I don’t make nearly enough in our house, even though the bowl for our ice cream maker is always frozen, always ready to go. This past weekend we FINALLY checked the activity off of our to-do list and man, I have no idea why we waited so long! The creamy blend we put together wasn’t difficult, or even that time consuming to make. And the best part: We have enough creamy goodness to last us for days!

Speckled Strawberry Ice Cream by somethingwewhippedup.com

Speckled Strawberry Ice Cream by somethingwewhippedup.com

We started out with a classic base and dressed it up a bit with flecks of dark chocolate and vanilla bean. The addition of some strawberry simple syrup (leftover from another project) and tiny pieces of fresh strawberries made sure that every lick of this decadent treat was one we’ll remember.

Speckled Strawberry Ice Cream

(Recipe adapted from True Vanilla Ice Cream, printed in the August 2013 issue of Bon Appétit)

Makes about 2.5 pints

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar, divided
  • pinch kosher salt
  • 1 vanilla bean
  • 5 egg yolks
  • 3 tablespoons all-natural strawberry simple syrup 
  • 1 3.5-ounce bar 70-percent dark chocolate, chopped
  • 1 cup fresh strawberries, cut into a tiny dice

1. Combine the heavy cream, whole milk, 1/4 cup sugar and salt in a saucepan. Split the vanilla bean lengthwise down the center and use a knife to loosen the seeds. Add both to pot. Heat over medium and bring to a simmer, stirring occasionally. Once sugar has dissolved, remove from heat, cover and let sit aside for 30 minutes.

2. In a medium bowl, whisk together the egg yolks and remaining sugar for about 2 minutes or until pale. Gradually add 1/2 cup of the milk mixture to the eggs and stir to combine. Add 1/2 cup more and combine. Now pour the yolk mixture into the pot with the remaining milk mixture. Heat over medium, stirring constantly, for 2 to 3 minutes or until mixture becomes thick enough to coat the back of a wooden spoon. Strain custard into a medium bowl and refrigerate until chilled.

3. Once chilled, pour custard into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the strawberry simple syrup, chocolate pieces and fresh strawberry and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip 1: Don’t have time to make the all-natural strawberry simple syrup? Don’t worry, you can skip it and have a more subtle strawberry flavor. (It really is quite a tasty addition though!)

SWWU Tip 2: Need to send someone a unique thank you note? Check out these adorable ice cream themed thank you cards you can make in just minutes

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

We All Scream for (DELICIOUS) Ice Cream

I truly believe you can never have too much ice cream. It doesn’t matter if a nor’easter is blowing in snow along with a sub-zero wind chill—I’ll still crave a scoop of creamy goodness to finish off my day. Luckily, Brian feels exactly the same way. We whipped up the decadent flavor below last year, and have been dreaming about it since then. We plan to make another batch this weekend. You should join us!

Espresso Hot Chocolate Ice Cream by somethingwewhippedup.com

Espresso Hot Chocolate Ice Cream by somethingwewhippedup.com

Espresso Hot Chocolate Ice Cream

Makes about 1 quart

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup hot chocolate mix (such as Silly Cow Farms)
  • 1/3 cup dark brown sugar
  • 1 tablespoon instant espresso powder
  • 1 cup heavy cream
  • 2 cups milk
  • 1 3.5 ounce dark chocolate bar with cocoa nibs (such as Valrhona), roughly chopped

1. In a large bowl combine the cocoa powder, hot chocolate mix, brown sugar and espresso powder. Whisk to remove any lumps, add heavy cream and continue whisking for 1 to 2 minutes or until foamy. Pour in milk and whisk for 1 minute more. Cover with plastic wrap (so plastic is touching the milk and cream mixture) and chill in the fridge for 1 to 2 hours.

2. Once chilled, pour mix into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the candy bar pieces and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip: This recipe works best with an ice cream maker (or an attachment for your stand mixer). We have the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker. It’s easy to use and doesn’ t take up a lot of storage space. 

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.