Yummy Hot Weather Dessert

We were struck with at least three blizzards this past winter.  I am NOT complaining that the Boston area has had a heat wave.  Bring on the heat!  This week I made another new recipe:

Roasted Strawberry Buttermilk Sherbet

1 pound of strawberries, halved

1 cup of sugar

1 vanilla bean cut in half

1 1/2 c buttermilk

1/3 c sour cream

1/2 t kosher salt

Preheat the oven to 425 degrees.  On a cookie sheet, lined with tin foil, place the strawberries, and then cover with sugar.  Put the vanilla bean halves into the sugar.  Roast for 20 minutes, but stir every 7-8 minutes.  Let cool.

Throw out the vanilla bean.  Put the strawberries, juice, buttermilk, sour cream and kosher salt into the blender and whip until smooth.  Then put the mixture into the ice cream maker and churn for 25 minutes.  Transfer to Tupperware and freeze for 24 hours.

Ready to eat!  Delicious!