Scooped: Pistachio Gelato with Strawberry Sauce Recipe
For pistachio gelato
8 ounces shelled pistachios
2 cups whole milk
1/2 cup sugar
1 teaspoon kosher salt
Zest of one large lemon
For strawberry sauce
1/2 pound strawberries, white leafy tops removed
2 to 4 tablespoons sugar, to taste
1 to 2 teaspoons lemon juice, to taste
1/4 teaspoon kosher salt
1 teaspoon maraschino liqueur
In a large skillet, toast pistachios over high heat, stirring constantly for two to four minutes, or until you can easily smell toasted nuts. Transfer pistachios to a food processor and crush into very fine, almost powdery crumbs for five to seven minutes. Add 1 tablespoon of milk to food processor and continue to blend until pistachios form a smooth paste-like ball. Add remaining sugar, milk, salt, and process till well-combined. Pour through a fine-mesh strainer into a lidded container, stirring in lemon zest, to chill in refrigerator until cold. Churn in ice cream maker according to manufacturer's instructions. Gelato is best eaten as soon as it is churned, or within three days. If not serving immediately, thaw in refrigerator, stirring occasionally, for 15 to 20 minutes before serving.
While gelato is chilling, purée strawberries in cleaned food processor, adding sugar, lemon juice, salt, and maraschino to taste as you go. Transfer to a small container to chill. Spoon one or two tablespoons of sauce over each scoop of gelato when serving.