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Pistachio, Strawberry and Vanilla Semifreddo

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Introduction

Welcome to the delightful world of Pistachio, Strawberry and Vanilla Semifreddo. This frozen dessert offers a unique blend of pistachios’ crunch, strawberries’ sweetness, and vanilla’s creamy essence, creating an indulgent treat perfect for any occasion.

Tips for this recipe

For the best results, ensure your ingredients are at room temperature. Chill all equipment before use to expedite freezing and make scooping easier.

Why you will love this recipe

The Pistachio, Strawberry and Vanilla Semifreddo is a celebration of textures and flavors. The combination of creamy vanilla semifreddo with the subtle almond notes from pistachios and the vibrant strawberries promises an unforgettable dessert experience.

Ingredients

  • 1 cup shelled unsalted pistachios
  • 4 tablespoons sugar, divided (plus 1/2 cup total)
  • 1 cup whole milk, divided (total of 1 cup)
  • 1/4 teaspoon almond extract
  • 1 vanilla bean, halved lengthwise
  • 1 cup fresh strawberries (about 4 ounces), hulled and halved
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 teaspoon kosher salt
  • 1 1/3 cups chilled heavy whipping cream

Advised equipment

Electric Ice Cream Maker

Stand Mixer with Paddle Attachment

Non-Stick Cookie Sheet

Silicone Spatula

Whisk (Balloon or Wire)

Measuring Cups and Spoons Set

High-Speed Blender

Freezer Storage Bags

Ice Cream Scoop

Non-Stick Baking Pan

History of the recipe

The fusion of pistachios, strawberries, and vanilla has roots in Mediterranean cuisine. This particular Semifreddo variation draws inspiration from Italian gelato techniques while incorporating Middle Eastern influences through its use of almond extract and pistachio nuts.

Fun facts about this recipe

Did you know that ‘Semifreddo’ translates to ‘half-cold,’ referring to a dessert less frozen than ice cream, yet cool enough to be served in slices or scoops? This Semifreddo showcases the versatility of Italian culinary artistry and its ability to blend local flavors with global influences.

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Pistachio, Strawberry and Vanilla Semifreddo

Pistachio, Strawberry and Vanilla Semifreddo

amanda

Equipment

  • - Electric Ice Cream Maker

  • - Stand Mixer with Paddle Attachment

  • - Non-Stick Cookie Sheet

  • - Silicone Spatula

  • - Whisk (Balloon or Wire)

  • - Measuring Cups and Spoons Set

  • - High-Speed Blender

  • - Freezer Storage Bags

  • - Ice Cream Scoop

  • - Non-Stick Baking Pan

Ingredients

  • 1 cup shelled unsalted pistachios

  • 4 tablespoons sugar, divided, plus 1/2 cup

  • 1 cup whole milk, divided

  • 1/4 teaspoon almond extract

  • 1 vanilla bean, halved lengthwise

  • 1 cup fresh strawberries (about 4 ounces), hulled, halved

  • 1 teaspoon vanilla extract

  • 2 large eggs, at room temperature

  • 1/4 teaspoon kosher salt

  • 1 1/3 cups chilled heavy whipping cream

Instructions

1

Instruction 1

Line a metal loaf pan (approximately 9x5x3") with 2 layers of plastic wrap, leaving generous overhang on all sides.
2

Instruction 2

Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small sauce- pan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
3

Instruction 3

Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- move from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
4

Instruction 4

Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
5

Instruction 5

Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
6

Instruction 6

Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour straw- berry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
7

Instruction 7

Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
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