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Recipe - Roasted Strawberry-Buttermilk Sherbet

Recipe by Susan Spungen
PUBLISHED: JULY 2013, Bon Appetit

Serves 6

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°.

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.

DO AHEAD:

Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

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