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SHERBET - Roasted Strawberry-Buttermilk Sherbet
Nb persons: 6
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Roasted Strawberry-Buttermilk Sherbet BON APPETIT For the record: Sherbets may contain some dairy, unlike sorbets, which do not. Ingredients | |
4 cups | strawberries,, (about 1 pound), hulled, halved or quartered if large |
1 cup | sugar |
1/2 | vanilla bean, split lengthwise |
1 1/2 cups | buttermilk |
1/3 cup | sour cream |
Pinch | kosher salt |
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Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
Do Ahead: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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