Roasted Strawberry-Buttermilk Sherbet

Bon Appétit  | July 2013 by Susan Spungen ]]> photo by Marcus Nilsson yield Makes 6 servings For the record: Sherbets may contain some dairy, unlike sorbets, which do not. Ingredients add to shopping list Preparation Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" 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. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/eihVqwaxhFQ/51175070

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