I know, I know, it's the first day of September and it probably isn't trendy to be posting a recipe for ice cream, but I've been trying to share this one for the last two months and something or other has managed to bump it from the lineup. But it's so fantastic and I really want you guys to get to enjoy this as well, so I am boldly throwing caution to the wind and untraditionally posting it today. Maybe I'm feeling that extra surge of courageousness because today is also my birthday and I figure, what the heck, I'm doing what I want, today of all days!!
Not sure what I'll be doing to celebrate, but a bowl of this sherbet would be mighty welcome! It's so wonderfully refreshing and flavorful and that's because roasting the strawberries really brings out their intensity! Again, you've got to make this with the freshest, juiciest berries you can find--frozen ones just won't cut it here.
Each bite is tangy, sweet, loaded with fresh strawberry flavor and dreamily delicious!!
So if you, like me, are looking to hold on to summer for just a little bit longer, make this scrumptious sherbet, kick back and relax--doesn't hurt that we're in the middle of a heat wave here in the East either!!
Roasted Strawberry-Buttermilk Sherbet
Makes about 1 quart
Prep Time: 30 minutes, plus at least 8 hours of chilling time; Churn Time: 20-25 minutes
- 4 cups fresh strawberries (about 1 pound), hulled and cut any which way
- 1 cup sugar
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups buttermilk, well-shaken
- 1/3 cup sour cream
- Pinch of kosher salt
1. Preheat oven to 425ºF. Into a 13x9 baking dish, mix together the strawberries and sugar. Scrape in the seeds from the vanilla bean and add the pod as well. Mix well. Roast the berries for 15-20 minutes, stirring every now and then,until the juices are bubbling. Throw out the vanilla bean pod. Let cool for about 15 minutes, stirring every now and then to speed up the process.
2. Place the buttermilk, sour cream and salt, along with the roasted cooled berries into a blender and puree. Pour into an airtight container and chill at least 8 hours or preferably overnight. When you remove it from the fridge, stir in case some of the mixture has separated. Churn the ice cream in your ice cream maker according to your manufacturer's instructions. Taste several spoonfuls straight out of the bowl and then transfer to an airtight container and freeze.
Note: Recipe adapted from a 2013 issue of Bon Appetit Magazine.