Pistachio Semifreddo

This amazingly simple yet sophisticated frozen dessert is definitely a crowd pleaser!  I can't take the credit for this, I found the recipe in one of my Gourmet magazines a few years ago.  I made it for a dinner party at my aunt's house and it went over amazingly well with the Indian crowd because it's very similar to kulfi.  For my Diwali party, I halved the recipe and filled a plastic wrap lined loaf pan for a brick-like presentation.  But it's just as pretty scooped out of a bowl with an ice cream scoop and decorated with a chocolate cookie.

Pistachio Semifreddo:

makes 2 quarts

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

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.

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.

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