I know that it's getting a little late to be making frozen desserts now that Summer has officially given way to Fall but our friend Sharron introduced us to this addictive lusciousness during the height of strawberry season and Big Guy's been after me ever since to make it. It only took me 3 months to get around to it. Boy, am I a fool!
From our friends at Bon Appetit via epicurious.com, it all starts with 4 cups of strawberries, fresh from the freezer in our case, mixed with sugar and a split vanilla bean. Roasted at 450 for 20 minutes until the sugar dissolves and the juices thicken and bubble gloriously, the ruby like gems are blended with a mixture of buttermilk and sour cream then hit the ice cream freezer for about 25 minutes. Personally, I was thinking ewwww yuk when I saw the buttermilk but boy, was I wrong. That butter bi-product is good for more than just baking or salad dressings.
The result speaks for itself and so does the color (and no, I did not adjust the photo in any way, shape or form). Intensely flavored, incredibly smooth, rich and slightly tart, I swear with its creamy texture and mouth feel, it could pass for the Queen of ice creams unless you know the difference. The use of buttermilk and light sour cream make it a low fat stand in which really must mean you can have twice as much, right?
Our friend John exclaimed on his first spoonful "Woman, whatever did you do to that strawberry" which kinda' sums it all up. Now Big Guy's on a mission to find some late peaches so we can roast 'em up and see if we achieve the same results. We'll be sure to let you know!
To update you on what's happening here at Heaven's Gate, the storm was downsized and brought lots of rain and winds gusting to 35 so Big Guy and John figured it was OK to hit the bay for a crabbing expedition. Something about testosterone, ya think? Anyway the same calm view we normally enjoy was as they said "a little rough" but from my point of view it looked like suicide. Then again I'm the one with a water phobia. Anyway, they came home with lots of stories to tell including saving another boat from drifting away but only 1 crab for their afternoon's work on the high seas.
They're heading back out later this morning after getting some honey do jobs accomplished, one of which was repairing the flag pole. They kinda' look a bit like Frick n Frack, or is it the Bobbsey Twins and Hardy Boys all rolled into one, huh! Yikes, now I'm dating myself aren't I.
John's on the left and and Steve on the right in the last photo. They've been friends and hunting partners for many moons and in fact sometimes even finish each other's sentences...and yes they have no clue they could both use a citation from the fashion police. LOL
Incidentally, in case you're wondering what the difference is between sherbet and ice cream, here's the goods, also thanks to epicurious.com:
" ...Sherbet and Ice Milk
Lighter than ice cream, these contain less dairy but still have a creamy texture. Lower fat content means brighter flavors.
Often starts out as an egg-based custard. It’s the creamiest of all frozen desserts, containing at least 10% milk fat by law in the U.S.
And now you know. –Mary-Frances Heck"
Roasted Strawberry Sherbet from JBug’s Kitchen Antics adapted from Bon Appetit via epicurious.com)
4 cups frozen strawberries
1 cup granulated sugar
1 vanilla bean, split lengthwise
1-1/2 cups buttermilk
1/3 cup sour cream
Pinch sea salt (or kosher)
Preheat oven to 450. Scrape seeds from vanilla bean and add pod and seeds to a large bowl. Add frozen strawberries and sugar and toss together. Place onto a baking pan with high sides (I used an extra-large sheet pan with high sides) and roast for 20 to 25 minutes or until juices are bubbling. Watch carefully so the pan doesn’t overflow and stir occasionally. Let cool.
Remove vanilla pod. Place strawberries and liquid into a blender along with buttermilk, sour cream and salt. Puree until smooth. Pour into an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze until serving time.
Makes approximately 1-1/2 quarts.