CHURN UP! Sweet and creamy, few things are as irresistible as homemade strawberry ice-cream during the summer.
- 4 cups strawberries, hulled and halved
- 1 cup sugar
- 1½ cups buttermilk
- ⅓ cup sour cream
- Pinch of kosher salt
- Preheat oven to 425°. In a baking pan, mix strawberries and sugar. Roast berries until they release juices, 15 to 20 minutes. Let cool.
- Using a blender, process berries, buttermilk, sour cream, and salt until smooth. Place sherbet in an airtight container and freeze until ready to serve.
(Adapted from bonappetit.com)
This recipe was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!