But then, I saw a recipe for Roasted Rhubarb Buttermilk Ice Cream on Lorelei's blog. I decided it was time to take my ice cream maker out of its hibernation.
Before the seasonal police comes to arrest me, yes, I know rhubarb is no longer in season. But I swear I saw it at my grocery store a few days ago. I was adamant to make this pretty and healthy for you ice cream. Healthy? Yes, it uses buttermilk, which despite of its name, has very few calories.
But of course, the day I went to the grocery store, they were out of rhubarb. What to do? I decided to go with red pears instead.
I used Lorelei's recipe, but swapped rhubarb for red pears.
Roasted Pear & Buttermilk Sorbet
4 red pears, quartered, core removed, and cut into thirds
2 tablespoons butter, cut into small pieces
1/3 cup sugar
small pinch of salt
3 cups buttermilk
1 teaspoon vanilla
1. Preheat the oven to 375.
2. Combine pears, sugar, salt and butter. Roast pears in one layer on a parchment covered cookie sheet for about 45 minutes.
3. Cool the pears and puree them in a food processor. Add buttermilk and vanilla and then follow directions of your ice cream maker.
Thoughts: the flavor of the pears really came through. They'd be great over yogurt or with vanilla ice cream.Combined with buttermilk, this made more of sorbet than ice cream, but I'm not complaining.
Do you use your ice cream maker in the cold fall/winter months? If so, what do you make?