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!