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