Strawberry Pistachio Semifreddo

1. Stage

Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse the pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer the pistachios to a small bowl but do not wipe the food processor clean. Place the strawberries and 3 tablespoons of sugar in the food processor and puree until smooth. Transfer the puree to a fine sieve set over a bowl. Stir the puree, pressing on the solids to extract as much liquid as possible; discard the solids.

2. Stage

Combine the egg yolks and remaining 1/2 cup of sugar in a bowl set over a pot of simmering water. Beat the yolks on high speed (or vigorously by hand) until they are pale yellow and tripled in volume, about 3 minutes. Transfer the bowl to a larger bowl of ice water and stir until the mixture is very thick and cool, about 3 minutes.

3. Stage

Beat the cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of the whipped cream into the egg mixture, whisking until smooth, then fold the egg mixture into the remaining cream with a rubber spatula, just until thoroughly incorporated.

4. Stage

Pour 1/2 of the cream mixture into the strawberry puree. Gently fold it together until thoroughly incorporated, then pour it into loaf pan and smooth the top. Fold the pistachios into the remaining cream mixture and pour it evenly over the strawberry cream; smooth the top. Fold plastic wrap over the surface and freeze at least 12 hours (and up to 3 days). To serve, peel the plastic from the surface and invert the pan onto a cutting board. Unmold the semifreddo, remove the plastic, and cut crosswise into 3/4-inch-thick slices.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.