Roasted Peach Sherbet

I love Sherbet, its even easier to make than ice cream.  Why?  None of that custard making and worrying about scrambling the egg because your mixture is to hot,

This Sherbet is quite the taste treat.  One can use fresh peaches but we are really a few weeks short of them here so I opted for frozen peaches.  If using fresh you can cut your roasting time by 10-15 minutes.

Using buttermilk and sour cream instead of half and half really works magic in the sherbet.  I adds just the right tang to offset the super sweetness of the roasted peaches.   Yummo.

Roasted Peach Sherbet

• 4 c frozen peaches
• 1 c sugar 
• 1/2 vanilla bean
• pinch salt
• 1 c butter milk
• 1/3 c sour cream

Preheat oven to 425F

In 8X8 oven safe baking dish add sugar, salt and peaches.  Split vanilla bean lengthwise.  Scrape out seeds and add seeds and pod to the peach mixture.  Toss to combine.  Bake in oven 50-60 minutes until the mixture is bubbling and sugar dissolved.  Remove from oven.  let cool and put into a container and cover.  Refrigerate 2-3 hours until cold.

In a large blender pour in buttermilk and sour cream.  Remove vanilla bean pod from the peach mixure.  Pour peaches and all the liquid into blender.  Blend on high speed uintil smoot.  Add mixture to ice cream maker and follow instructions to churn until smooth.  Enjoy straight from ice cream maker or spoon off to freezer safe container and enjoy later.

Cuke and Tomato Salad

This refreshing salad using the bounty of the garden is a twist on the salad my mother has made since I was a kid.  Twisted up in that I added fresh herbs and tomatoes to the mix.  Its got the wonderful sweetness of fresh tomatoes to offset the tang of the vinegar and sour cream.

For the love of god, if you don't have a mandolin or a handy dandy hand mandolin get one.  They are dirt cheap at cooking supply stores.  I bought mine a few years ago at Surfas in Culver City for $19.99 and it includes a guard so you don't slice the digits in your zeal.  Really makes fast work of all the thin slicing stuff one needs to do.

Cuke and Tomato Salad

• 2 large cucumbers, peeled and cubed
• 10 oz, about 2 cups cherry tomato halved
• 1/2 large onion thinly sliced
• 1/2 c sour cream
• 1 T white wine vinegar
• 1 t salt
• 1/2 fresh ground black pepper
• 1 t fresh dill finely chopped.

Combine veggies in a bowl.  Sprinkle over dill and black pepper.  Mix together sour cream, white wine vinegar and salt.  Whisk until smooth.  Pour over the veggie mixture and toss lightly.  Cover and chill at least 2 hours to allow the flavors to meld.  Great with spicy or grilled foods.

Roasted Raspberry Sherbet

The original recipe came from a magazine and used Strawberry instead of Raspberry.  I simply swapped out the berries and voila there was a tasty treat that is better than ice cream for you.  Stupid easy to make, if you can turn on an oven, switch on a blender and ice cream maker you're in.  It's a wonderful raspberry sherbet that isn't overly sweet and nicely balanced with the acid of the buttermilk and sour cream.

The one thing I forgot about was all the seeds that a raspberry has.  Tons of little seeds that irritate some folks.  For them I'd say just strain the mixture to eliminate them if you think they will be a bother BEFORE you churn the sherbet.  If not don't worry about it.

Roasted Raspberry Sherbet

• 4 cups raspberry
• 1 c sugar
• 1/2 vanilla pod
• 1 1/2 c buttermilk (I use low fat variety)
• 1/3 c sour cream
• 1/2 t sea salt

Preheat oven to 425F.  In a glass baking dish mash 1/2 the berries.  Stir in sugar and remaining berries. Split the half vanilla pod lengthwise and scrape out seeds.  Add seeds and pod to berries and stir to mix. Bake for 20 minutes until bubbly and sugar is dissolved.  Cool overnight in refrigerator.

Remove vanilla pod and discard.  Add berry mixture to blender with buttermilk, sour cream and salt.  Blend on Puree speed until well blended and uniform in color.  Pour into ice cream maker and churn according to your maker's instructions.  When churned serve as is...will be very soft, or scoop out into a storage container and freeze for a couple of hours until firmer.

New to the blog with this post, and it will happen more often than not, I will use the SparkRecipes.com nutrition calculator and include nutritional information on the recipes I post here.
Based on 8 servings from a batch of the Roasted Raspberry Sherbet here is your information...and its way better than an egg and cream based ice cream!

 Click to embiggen and get the full readable facts.  Definitely worth the read and look at the calorie savings over ice cream!