July is National Ice Cream Month! (To celebrate, I try to have just a little spoonful daily.) I came across this recipe from July’s issue of Bon Appetit Magazine, and thought this would be a great way to use up the leftover buttermilk I usually buy to make cakes. As the weather continues to heat up, I couldn’t wait any longer to make this delicious sherbet.
I know technically this is not an “ice cream” since it is eggless and is considered fruit-based, but I like to think of it as a fruity ice cream. Actually, it’s like a hybrid of ice cream, frozen yogurt, and sorbet. The buttermilk with sour cream combo give a tart, yogurt-like taste, which balance perfectly with the sweetness of the roasted strawberries.
I find that it’s unnecessary to add a whole cup of sugar since the strawberries are in season and are extremely sweet. Feel free to adjust the amount to your own liking.
Adapted from Bon Appetit Magazine July 2013 Issue
- 1 pound of strawberry, hulled, halved or quartered if large
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- Pinch of kosher salt
Preheat oven to 425°. Combine strawberries, sugar, and vanilla extract in a 13x9x2 inches baking pan. Toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Refrigerate the mixture for at least 2 hours so that it’s nice and cold for the ice cream maker.
Process mixture in an ice cream maker according to manufacturer’s instructions (about 20 minutes for me.) 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.