Roasted Strawberry Buttermilk Sherbet

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.