Sherbet With Raspberries

1. 1

   In a saucepan, combine buttermilk, sugar, honey, yogurt, and vanilla bean.

2. 2

   Heat mixture over low heat, stirring to dissolve sugar.

3. 3

   Be carful not to boil.

4. 4

   Strain mixture through a mesh sieve, returning vanilla bean to mixture, if using.

5. 5

   Place over an ice water bath to cool.

6. 6

   Place almonds in a single layer in a dry skillet and turn heat to medium.

7. 7

   Toast, stirring occasionally, until almonds are fragarant and golden brown, 2-3 minutes.

8. 8

   Just before processing in an ice-cream maker, remove vanilla bean, if using, add almonds and process according to manufacturer's instructions until frozen.

9. 9

   Place in freezer until needed.

10. 10

    To serve, in a parfait glass,a few raspberries in the bottom of the glass, then put a scoop of sherbet, then a layer of raspberries, then another scoop of sherbet, and another layer of raspberries.

11. 11

    Top with a small scoop of sherbet and a few slivered almonds.

* Per serving · 4 servings · Values may vary.

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