Italian Pistachio Semifreddo
This pistachio semifreddo is a creamy, airy, frozen Italian dessert that's surprisingly easy to make at home, no ice cream maker required! It has a melt-in-your-mouth texture that's lighter than ice cream, yet still incredibly luscious, with buttery roasted pistachios in every bite for rich flavor and satisfying crunch. It's an impressive make-ahead dessert that's perfect for summer entertaining!
Servings: 8
Calories: 408kcal
Ingredients
- 1 ¾ cups heavy cream cold
- 3 egg yolks large, room temperature
- 2 egg whites large, room temperature
- ½ cup granulated sugar divided
- ⅔ cup pistachio butter unsweetened
- ½ teaspoon kosher salt omit if using salted pistachios or salted pistachio butter
- ⅓ cup pistachios shelled, unsalted, toasted and finely chopped, plus more for serving
Instructions
- Line a 9x5-inch loaf pan with plastic wrap, leaving several inches of overhang on all sides. Set aside.
- Place the egg yolks and ¼ cup of the sugar in a double boiler or a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly until the mixture is pale, thick and reaches 160°F on an instant-read thermometer, about 5 minutes.3 egg yolks, ½ cup granulated sugar
- Remove the bowl from the heat and continue whisking, or beat with a hand mixer, until the mixture has cooled slightly and increases in volume. Beat in the pistachio butter and salt until smooth. Set aside.⅔ cup pistachio butter, ½ teaspoon kosher salt
- In a second heatproof bowl, combine the egg whites and remaining ¼ cup sugar. Set over the same double boiler and whisk constantly until the sugar has dissolved and the mixture reaches 160°F, about 3 minutes.2 egg whites
- Remove from the heat and beat with a hand mixer or stand mixer until glossy medium-stiff peaks form. Set aside.
- In a separate bowl, whip the cold heavy cream to medium peaks. Be careful to not overwhip the cream, otherwise the cream can break and create a grainy or buttery texture once folded in.1 ¾ cups heavy cream
- Fold about one-third of the whipped cream into the pistachio mixture to lighten it. Gently fold in the remaining whipped cream until mostly combined.
- Add the whipped egg whites and fold gently until no streaks remain. Fold in the chopped pistachios.⅓ cup pistachios
- Transfer the mixture to the prepared loaf pan and smooth the top. Cover with the overhanging plastic wrap and freeze until firm, at least 8 hours or overnight.
- To serve, unwrap the semifreddo and invert onto a serving platter. Remove the plastic wrap and let sit at room temperature for 5 minutes to soften slightly. Use an offset spatula to smooth out any lines or imperfections.
- Sprinkle with chopped pistachios to garnish, then slice into thick pieces and serve.
Notes
- To correctly fold and preserve the airiness of the cream and eggs, use a rubber spatula to gently lift and turn the ingredients repeatedly. Slide the spatula along the bowl’s bottom edge, and rotate your wrist as you bring the spatula back upward, moving the ingredients from the bottom of the bowl up to the top over and over.
- Fold the mixture carefully, so it doesn’t deflate. Don’t whisk when combining the mixtures.
- Toast the pistachios in a 350°F oven for 5-8 minutes, or just until fragrant, then rub them between a clean kitchen towel to remove some of the skins. Let cool completely before chopping, or grind your pistachios in a mortar and pestle for a slightly different texture.
- Cook the eggs gently over low heat while whisking constantly so they thicken rather than harden.
- Give this at least 8 full hours to freeze. Overnight is best to ensure it’s frozen solid for the optimal texture.
- Dip your knife into hot water and wipe it clean between slices so it cuts easier and cleaner.
Nutrition
Calories: 408kcal | Carbohydrates: 20g | Protein: 9g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 177mg | Potassium: 277mg | Fiber: 3g | Sugar: 15g | Vitamin A: 876IU | Vitamin C: 0.5mg | Calcium: 122mg | Iron: 1mg
