Pistachio Gelato with Strawberry Sauce

Ingredients

• 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, optional

Directions

1. For the pistachio gelato: Set a large skillet over high heat and toast the pistachios, stirring the whole time, for 2 to 4 minutes, just until their nutty aroma comes through clearly. Move the pistachios to a food processor and grind them for 5 to 7 minutes, until they are broken down into very fine, nearly powdery crumbs.
2. Add 1 tablespoon of milk to the food processor and keep blending until the pistachios turn into a smooth, paste-like ball. Add the remaining sugar, milk, and salt, then process until everything is fully combined. Strain the mixture through a fine-mesh sieve into a container with a lid, stir in the lemon zest, and refrigerate until cold.
3. Churn the chilled mixture in an ice cream maker, following the manufacturer’s directions. The gelato is at its best right after churning, or within 3 days. If you are not serving it right away, soften it in the refrigerator, stirring now and then, for 15 to 20 minutes before scooping.
4. For the strawberry sauce: As the gelato chills, purée the strawberries in the cleaned food processor, adding the sugar, lemon juice, salt, and maraschino gradually and adjusting to taste. Scrape the sauce into a small container and chill it. To serve, spoon 1 or 2 tablespoons of sauce over each scoop of gelato.