Blackberry-Buttermilk Sherbet

Blackberry-Buttermilk Sherbet

from southernliving.com

Chef Bill Smith of Chapel Hill's venerable Crook's Corner, saw our strawberry buttermilk sherbet recipe in the May 2008 edition of the magazine, swapping blackberries for the strawberries and was so delighted by the results he put it on the menu while the issue was still on stands.

Ingredients

  • 2 cups fresh blackberries
  • 1 cup granulated sugar
  • Pinch of kosher salt
  • 2 cups whole buttermilk
  • 1 tsp. vanilla extract

Directions

  1. 1

    Toss together blackberries, sugar, and salt in a large bowl; let stand, stirring occasionally, 30 minutes to 1 hour. Transfer mixture to a blender or a food processor; process until completely smooth, about 2 minutes. Press puree through a fine mesh strainer into a large bowl; discard solids.

  2. 2

    Stir buttermilk and vanilla into strained blackberry puree. Cover and chill until thoroughly cold, about 4 hours. Pour mixture into the freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions. Transfer to a freezer-safe container; cover and freeze 2 hours.