Thursday, September 12, 2013

Strawberry Sherbet or The Best Thing I've Made All Year

Earlier this year, we bought the ice cream maker attachment for our KitchenAid Mixer.*  I had read that many of the cold desserts sold at the grocery store don't qualify as ice cream anymore; they are now labeled "frozen dairy desserts" or something like that.  So I decided we could just make our own to avoid additives and weird stuff (FYI: the extra ingredients make it all cream tends to be kind of icy--ironic, huh?--and apparently, the American public demanded a creamy product, so Breyer's and other ice cream makers changed many of their recipes).

Bon Appetit magazine had this delightful recipe this summer. It tastes like the season, aided by tart buttermilk.

Roasted Strawberry Sherbet

4 cups strawberries (about 1 lb), cut into pieces
1 cup sugar
A dash of vanilla
1.5 cups buttermilk (the secret ingredient)
1/3 cup sour cream
Pinch of salt

Heat oven to 425 degrees.  Combine strawberries and sugar in a baking pan (13x9--make sure it has a lip or there'll be a mess).  Roast for 20 minutes, until bubbly.**

Put the strawberry mixture, and the remaining ingredients into a blender, and blend blend blend.  Chill the mixture until cold.

Process the mixture in the ice cream maker according to the directions for your machine.  Freeze it afterward to harden it up a bit more.  Or eat it soft! It's fabulous.

*Worth the money. We bought ours on ebay as a refurb.
**One note: Because of all the sugar, the roasted mixture will be ultra juicy, not dry like many other roasted foods.  Just want to warn you!

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