Balsamic roasted strawberry buttermilk sherbet

A few weeks ago I thought it would be fun to get the ice cream maker out again and make some sort of frozen deliciousness. After all we shouldn't just use it to make something once a season! This strawberry buttermilk sherbet seemed like an interesting combination. What really caught my attention, though, was I didn't have to cook a custard! This sherbet is a lot easier than ice cream. It's also not as sweet... take that however you will though. Patrick feels like if he's eating dessert he wants something on the sweeter side! But I felt like it still satisfied a sweet tooth. And the balsamic and buttermilk give it an unexpected tang.

Balsamic roasted strawberry buttermilk sherbet inspiration from Bon Appétit
4 cups strawberries (about 1 pound), hulled, halved or quartered if large
1 cup sugar
2 tbsp balsamic vinegar
1/2 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
1 1/2 cups buttermilk
1/3 cup sour cream
Pinch of kosher salt

   Preheat oven to 425°. Combine strawberries, balsamic vinegar, and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod (or vanilla extract); 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.

   Strain mixture; remove strawberry seeds and pulp. 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.

It's Always Caturday
Checking out the CSA box and flowers

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