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Recipe by Susan Spungen
PUBLISHED: JULY 2013, Bon Appetit
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
1. Preheat oven to 425°.
2. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine.
3. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
4. Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth.
5. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
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