Roasted Strawberry-Buttermilk Sherbet

• 1 lb strawberry (hulled, halved or quartered if large)
• 1 cup sugar
• 12 vanilla bean, split lengthwise
• 1 12 cups buttermilk
• 13 cup sour cream
• 1 pinch kosher salt

1. Preheat oven to 425F Combine strawberries and sugar in a 13x9x2" baking pan.
2. Scrape in seeds from vanilla bean and add pod; toss to combine.
3. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes.
4. Let cool.
5. Discard pod.
6. Puree berries, buttermilk, sour cream, and salt in a blender until smooth.
7. Make sure the mixture is well chilled before adding it to the ice cream maker.
8. Process mixture in an ice cream maker according to manufacturer's instructions.
9. Transfer sherbet to an airtight container and freeze until ready to serve.
10. DO AHEAD: Sherbet can be made 1 week ahead.
11. Keep frozen.
12. Let soften at room temperature 15 minutes before serving.

strawberry, sugar, vanilla bean, buttermilk, sour cream, kosher salt

Taken from www.food.com/recipe/roasted-strawberry-buttermilk-sherbet-503191 (may not work)