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Roasted Strawberry-Buttermilk Sherbet Recipe

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This recipe for Roasted Strawberry-Buttermilk Sherbet is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. strawberries (about 1 lb.), hulled, halved or quartered if large
1 c. sugar
1/2 vanilla bean, split lengthwise
1 1/2 c. buttermilk
1/3 c. sour cream
pinch of kosher salt

ice cream maker
Directions:
Directions:
PREPARATION:
1. Preheat oven to 425º F. Combine strawberries & sugar in a 13 x 9 x 2
in. baking pan. Scrape in seeds from vanilla bean & add pod; toss to
combine. Roast berries, stirring occasionally, until juices are bubbling,
15-20 minutes. Let cool.
2. Discard pod. Puree berries, buttermilk, sour cream, & salt in a blender
until smooth. Process mixture in an ice cream maker according to
manufacturer's instructions. Transfer sherbet to an airtight container
& freeze until ready to serve.

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

© Epicurious (J Scots from Grand Rapids, Michigan)
Number Of Servings:
Number Of Servings:
6

 

 

 

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