Recipes

Pistachio Semifreddo

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Pistachio Semifreddo

Pistachio Semifreddo

amanda

Equipment

  • KitchenAid Stand Mixer Professional Series 7-Speed Hand Blender

  • Breville BCG480B15 Commercial Food Processor

  • Hamilton Beach Electric Ice Cream Maker with Freeze Shot Technology

  • OXO Good Grips Immersion Mixer, Stainless Steel

  • Ninja 6-Speed Blender (Blade Type: High Powered)

  • Foodworks Multifunction Commercial Ice Cream Machine

  • TORPAD Freezer Plastic Bags, 1 Liter Capacity

  • Hamilton Beach 7-in-1 Electric Mixer, Stainless Steel

  • NutriBullet Pro Blender (Adjustable Diameter)

Ingredients

  • 1 1/2 cups shelled salted pistachios (6 1/2 ounces)

  • 1 cup sugar

  • 6 large egg whites

  • 2 cups chilled heavy cream

  • 1/4 teaspoon almond extract

Instructions

1

Instruction 1

Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
2

Instruction 2

Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
3

Instruction 3

Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
4

Instruction 4

Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
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