Preparation time : 40 minutes

Adapted from a recipe by Chef Kevin Rathbun of Rathbun’s Restaurant in Atlanta, GA.

Did you know that almonds are one food that can literally be taken to heart?
 

1. Combine the buttermilk, sugar, honey, yogurt and vanilla bean (or extract) in a saucepan.
2. Heat mixture over low heat, stirring to dissolve the sugar. Be careful not to bring to a boil. Strain mixture through a mesh sieve, returning vanilla bean to the mixture, if using. Place over an ice bath to cool.
3. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant and golden brown, 2-3 minutes.
4. Just before processing in an ice cream maker, remove vanilla bean (if using), add almonds, and process according to manufacturer’s instructions until frozen. Place in freezer until needed.
5. To assemble sundaes, layer sherbet with fresh raspberries and serve with Toasted Almond Shortbread. Garnish with slivered almonds, if desired.