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Roasted Strawberry Buttermilk Sherbet

August 7, 2013

Roasted Strawberry Buttermilk Sherbet-2

This is one of those ice creams that I ate by the spoonful as it was churning–I just couldn’t stay away. It’s also one of those ice creams where I eat a spoonful every time I walk by the freezer. My sink is filled with used spoons! I saw the recipe in this month’s Bon Appetit and it did not disappoint.


4 cups strawberries, halved

1 cup sugar

½ vanilla bean, split lengthwise

1½ cups buttermilk

1/3 cup sour cream

pinch of salt

Preheat oven to 425°.  Scrape the vanilla seeds out of the pod and combine them with the berries and sugar in a baking dish (I used a pie dish). Roast the berry mixture for about 20 minutes, until juicy and bubbling. Remove from oven and let cool before continuing.

Remove the vanilla pod. In a blender, puree the berry mixture, buttermilk, sour cream and salt until smooth. Refrigerate for a few hours until chilled, then freeze in your ice cream maker.


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