Buttermilk-Beet Sherbet With Hazelnut Brittle

• 8 ounces red beets, washed and trimmed
• 1 cup whole buttermilk
• 1 cup sugar, divided
• 1/2 cup half-and-half
• 2 tablespoons fresh orange juice
• 3/8 teaspoon kosher salt, divided
• 1/2 vanilla bean, split lengthwise
• Cooking spray
• 1/4 cup coarsely chopped toasted hazelnuts
• 1/2 teaspoon canola oil

1. Preheat oven to 375u0b0.
2. Wrap beets in foil. Bake at 375u0b0 for 1 hour and 20 minutes or until tender. Remove beets from oven; remove foil. Cool.
3. Remove skin from cooled beets; cut beets in half. Combine beets, buttermilk, 1/2 cup sugar, half-and-half, juice, and 1/8 teaspoon salt in a blender. Scrape seeds from vanilla bean into blender; discard pod. Process mixture 2 minutes or until smooth. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Transfer to an airtight container; freeze.
4. Coat a jelly-roll pan with cooking spray. Place remaining 1/2 cup sugar in a saucepan over medium-high heat, stirring constantly with a silicone spatula. Cook 5 minutes or until sugar is completely melted and an amber color, stirring constantly. Remove from heat; immediately stir in nuts and remaining 1/4 teaspoon salt. Spread on prepared pan; cool 7 minutes. Break brittle into pieces; combine with oil in a food processor. Pulse until mixture is coarsely ground. Sprinkle hazelnut mixture evenly over sherbet.

red beets, buttermilk, sugar, orange juice, kosher salt, vanilla bean, cooking spray, hazelnuts, canola oil

Taken from www.myrecipes.com/recipe/buttermilk-beet-sherbet-hazelnut-brittle (may not work)