Roasted Strawberry-Buttermilk Sherbet |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
For the record: Sherbets may contain some dairy, unlike sorbets, which do not. 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 |
Directions:
1. Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2 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.
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.
3. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
|
|