Arrange packets, seam side down, on a large rimmed baking sheet, and bake in preheated oven until fish is flaky, 15 to 20 minutes..

Pour into the ice cream machine and turn it on.Churn just until the mixture has the texture of pourable frozen smoothie, 25 to 35 minutes depending on the machine..

Transfer the sherbet, scraping every last delicious drop from the machine, into freezer-friendly containers.Cover with parchment paper, pressing it to the surface of the sherbet so it adheres, then cover with a lid.It's ok if the parchment hangs over the rim.

Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours.It keeps for up to 6 months.. Save.Sara Ventiera is a journalist who covers food trends, international cuisine, travel, lifestyle, and real estate.

In addition to Food & Wine, her work has appeared in such publications as Eating Well, BBC Travel, Vice Munchies, Travel + Leisure, and FoodNetwork.

Sara is also a senior cities editor at Thrillist focused on the United States South..Just over half an hour south of the world-class skiing at Jackson Hole (and the world-class resort scene in the surrounding area), Wyoming's agriculture Star Valley moves at a decidedly slower pace and, in recent years, has offered a lower-cost alternative to life just to the north.

Dairy farming is a big deal here and has been for a very long time, and Shumway Farms in Afton, well-known for high-quality raw milk, is already on its sixth generation of family ownership.Visitors will find a scoop shop tucked into the farm store—get a huckleberry cone and pay a visit to the resident bovines.

Want to spend the night?There's a modest but charming vacation rental.