Semifreddo al
Pistacchio
No-churn pistachio frozen dessert
Whipped cream, pasteurized egg whites and ground pistachios make an airy frozen dessert that needs no ice-cream machine.
Pistachio semifreddo, sliced from a loafPistachio in a light frozen cream,
no churning needed.
Semifreddo is an airy frozen dessert made without churning. Whipped cream and an egg foam give this pistachio version its light texture, while finely and coarsely ground nuts add flavor and a little crunch. It can be frozen in a loaf mold and sliced to serve.
Semifreddi appear in many flavors across Italy, from chocolate and coffee to fruit and nuts. The home version here uses commercially pasteurized egg whites suitable for whipping, with no raw shell eggs. Allow a full freeze and a short softening period before cutting.
Explore by food: Desserts
Let’s make semifreddo al pistacchio.
Eight slices from a lined loaf mold about 22 × 11 × 7 cm. Use commercially pasteurized egg whites labeled suitable for whipping and uncooked desserts; some carton whites will not whip.
Eight slices from a 22 × 11 × 7 cm loaf mold; no ice-cream machine needed.
What you’ll need
- 150 gunsalted shelled pistachios, plus 20 g chopped for serving
- 150 gcaster sugar, divided
- 180 gcommercially pasteurized egg whites, labeled suitable for whipping and uncooked use
- 500 mlcold heavy cream, at least 35% fat
The 370-minute rest allowance includes 6 hours freezing and about 10 minutes softening; freezer and room temperatures can change this. Pasteurized egg whites must be suitable for whipping and uncooked use. Freezing does not make unpasteurized eggs safe.
How to make it
- 01
Line the mold and grind nuts
Line the loaf mold with food-safe wrap, leaving overhang for lifting. Pulse 150 g pistachios with 50 g sugar in a food processor until mostly fine with some small pieces; stop before it becomes a paste.
- 02
Whip the pasteurized whites
In a clean grease-free bowl, beat the pasteurized whites with an electric mixer until foamy. Gradually add 50 g sugar and beat until glossy soft peaks hold their shape. Follow the product’s whipping instructions; do not substitute ordinary unpasteurized shell whites.
- 03
Whip cream and fold
In a separate cold bowl, whip cream with the remaining 50 g sugar until it holds soft peaks. Fold in the ground pistachio mixture, then one-third of the egg foam to lighten it. Fold in the remaining foam gently until no white streaks remain.
- 04
Freeze fully
Spoon into the lined mold, smooth the top and fold the overhang over it. Freeze at −18°C/0°F for at least 6 hours until firm throughout, or overnight. Keep frozen until serving.
- 05
Soften and slice
Unwrap and turn onto a chilled serving plate, removing all wrap. Let soften for about 10 minutes, just until a knife passes through cleanly. Cut eight slices, scatter with the 20 g chopped pistachios and serve immediately. Return any unserved portion to the freezer promptly.
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