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Categories:
pistachios milk sugar kosher salt lemon strawberries sugar lemon juice kosher salt maraschino liqueur
Viewed: 37 - Published at: 5 years agoIngredients
- 8 ounces shelled pistachios (about 1 3/4 cups)
- 2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon kosher salt
- Zest of one large lemon
- 1/2 pound strawberries, white leafy tops removed (about 1 cup)
- 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)
Method
- 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, puree 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.
