Roasted Strawberry-Buttermilk Sherbet

Name: Roasted Strawberry-Buttermilk Sherbet
Ingredients: 4 cups strawberries (about 1 pound), hulled, halved or quartered if large; 1 cup sugar; 1/2 vanilla bean, split lengthwise; 1 1/2 cups buttermilk; 1/3 cup sour cream; Pinch of kosher salt; An ice cream maker

4.2

(85)

www.bonappetit.com

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Servings: 6

Cost: $5.13 /serving

Author : Susan Spungen

recipes buttermilk dessert

Ingredients

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Instructions

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Step 1

Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.

Step 2

Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

Step 3

DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.