Roasted Strawberry Buttermilk Sherbet
Recipe: #25512
January 28, 2017
Categories: Desserts, Strawberry, Mothers Day, Valentine's Day, Ice Cream Maker, Gluten-Free, No Eggs, Vegetarian, Sour Cream, Buttermilk, Kosher Dairy, more
"Easily the best ice cream I've ever had! There's something about roasting the strawberries with a vanilla pod that is just magical - it intensifies the strawberry flavor and gives the sherbet a smooth, creamy feel. The tangyness of the buttermilk and sour cream contrasts with the sweetness of the strawberries, making you want just.one.more.bite!!! Make this, you won't be sorry! Did I mention it's super easy to make? PREP TIME INCLUDES 30 MINUTES CHURNING TIME. Adapted from Bon Appetit."
Ingredients
Nutritional
- Serving Size: 1 (199.5 g)
- Calories 238.1
- Total Fat - 4.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 11.2 mg
- Sodium - 75.3 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 2.3 g
- Sugars - 44.4 g
- Protein - 3.7 g
- Calcium - 99.3 mg
- Iron - 0.4 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inch glass baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 20-25 minutes. Let cool.
Note: I roast the strawberries the day before, then refrigerate overnight before blending with remaining ingredients.
Step 2
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth.
Step 3
Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
Tips
No special items needed.