Roasted Strawberry–Buttermilk Sherbet
- 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
- Preheat oven to 425u0b0F. 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.
- Discard pod. Puree 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.
- DO AHEAD:
strawberries, sugar, vanilla bean, buttermilk, sour cream, kosher salt, an ice cream maker
Taken from www.epicurious.com/recipes/food/views/roasted-strawberry-buttermilk-sherbet-51175070 (may not work)