DRUNKEN BERRIES with AMARETTO GELATO

I like to macerate fresh seasonal berries instead of cooking them. A little alcohol softens them without disintegrating them or their subtle aromas. Plus, you can use the leftover soaking liquid as a syrup on pancakes or to make jelly. Or just drink it mixed with your favorite bubbly! For the amaretto gelato, I use a base of coconut milk but cut the coconut taste with some cashew cream. Guar gum, which comes from guar beans, keeps the gelato smooth and creamy by slowing down the growth of ice crystals. Most grocery stores have guar gum from brands like Bob’s Red Mill in the baking aisle or natural foods aisle. A little goes a long way. —CHAD

SERVES 6

AMARETTO GELATO

1 cup raw cashews

1 can (15 ounces) full-fat coconut milk

¾ cup soy milk

1/3 cup amaretto liqueur

¼ cup agave syrup

¼ teaspoon almond extract

¼ teaspoon fine sea salt

½ teaspoon guar gum

DRUNKEN BERRIES AND NUTS

3 cups fresh berries (strawberries; or blueberries, huckleberries, fresh currants, or other small berries)

½ cup Chambord or other strong berry liqueur or port

3 tablespoons pure maple syrup

Squeeze of a lemon quarter

Seeds scraped from ½ split vanilla bean

½ teaspoon fine sea salt

¾ cup Ninja Nuts (here)

FOR THE GELATO: Soak the cashews overnight in water to cover. Drain, place in a high-speed blender, and add the coconut milk, soy milk, amaretto, agave, almond extract, and salt. Blend on high speed until very smooth, scraping down the sides if needed to get everything super smooth. When smooth, continue blending and add the guar gum with the machine running (this prevents clumping). Blend for a few seconds.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. (They’re all a little different. We love the simplicity of the KitchenAid frozen ice cream bowl attachment.) When firmed up, spoon into freezer containers and freeze until very firm, at least 1 hour or up to 1 month. Makes about 3 cups.

FOR THE DRUNKEN BERRIES: Slice any large berries, such as large strawberries, in half. Keep small berries whole. Mix the berries with the Chambord, maple syrup, lemon juice, vanilla, and salt in a mixing bowl, tossing gently to coat the berries. Cover with plastic wrap and let stand for at least 1 hour before serving. You want the berries to soak up all that great flavor. For a stronger taste, let the berries stand overnight at room temperature.

TO ASSEMBLE: Scoop some drunken berries into each bowl. Make large quenelles of gelato by scooping and shaping the gelato with two large oval spoons. Place the quenelles of gelato on the berries and top with candied nuts.