Semifreddo al Pistacchio (Italian Pistachio Frozen Dessert)

• 180 g Pistachios, unsalted, shelled
• 120 g Caster sugar
• 6 Egg yolk, from large eggs
• 1 pinch Fine sea salt
• 1 tsp Vanilla extract
• 500 ml Double cream, well chilled

1. Line a loaf tin with a strip of baking paper, leaving plenty of overhang so you can lift the semifreddo out later. Set the tin in the freezer while you make the mixture.
2. Tip the pistachios into a food processor and blitz until very finely ground and starting to clump, scraping down as needed. You are aiming for a thick, paste-like texture rather than a dry powder.
3. Set a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Add the egg yolks, caster sugar and fine sea salt, then whisk constantly for 6 to 8 minutes until pale, thick and warm, and the whisk leaves ribbons that sit on the surface for a few seconds.
4. Remove the bowl from the heat and whisk in the pistachio paste and vanilla extract until smooth. Keep whisking for 2 to 3 minutes to cool it slightly and keep the mixture airy.
5. In a separate bowl, whip the double cream to soft peaks so it holds its shape but still looks billowy. Do not take it to stiff peaks or the semifreddo will set heavy.
6. Fold one third of the whipped cream into the pistachio egg mixture to loosen it, then gently fold in the remaining cream in two additions until no streaks remain. Spoon into the chilled loaf tin and smooth the top.
7. Freeze for at least 6 hours, or until firm and sliceable. To serve, lift out using the paper overhang, slice with a warm knife, and let the slices sit for 2 to 3 minutes to soften to a mousse-like texture.

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