Roasted Strawberry–Buttermilk Sherbet
['4 cups strawberries (about 1 pound), hulled, halved or quartered if large', '1 cup sugar', '1/2 vanilla bean, split lengthwise', '1 1/2 cups buttermilk', '1/3 cup sour cream', 'Pinch of kosher salt', 'An ice cream maker']
Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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