Pistachio Semifreddo

Name: Pistachio Semifreddo
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8
Ingredients: Whole milk ½ cup; Fresh liquid cream 2 tbsp; Sugar 3 tbsp; Egg yolks medium 2; Cornstarch 3 tbsp; Vanilla extract to taste; Pistachio spread 0.85 cup; Egg whites 0.4 cup; Sugar 1 cup; Water 3 ½ tbsp; Dry chocolate cookies 7.1 oz; Pistachio spread 3 spoonfuls; Ground pistachio to taste; Fresh liquid cream 1 ¼ cup

it de fr es br

Vegetarian

Difficulty: Difficult
Prep time: 45 min
Cook time: 20 min
Serving: 8
Cost: Average
Note + resting time in the freezer (6 hours)

PRESENTATION

Recipe by
Lulù Gargari

Pistachio semifreddo is this classic Italian frozen dessert that's really something else. I mean, it surprises you every time. The whole thing is about Italy's love for mixing tender, creamy textures with bright, fun flavors. And look, it's pretty easy to see why folks can't get enough. The Italian meringue is where the magic happens—every bite feels velvety, like a cloud that just melts away. But, the real star? The pistachio, for sure. Using real pistachio nuts gives this semifreddo its standout flavor and that bright green color you just cannot fake. Seriously good. The base of crumbled cookies adds a crunchy layer, standing out against the soft middle, and those crushed pistachios on top? They give you a little extra snap every time you dig in. Some people say it's like pistachio gelato, but the semifreddo has its own moist, fluffy vibe that totally sets it apart.

All over Italy, regions have their own takes on this pistachio dessert. In Sicily, where pistachios are everywhere, you'll find semifreddo made with local Bronte pistachios—super nutty, for real. Up north, some might even toss in a hint of chocolate or espresso. Honestly, wherever you're having it, this homemade semifreddo always feels a bit special—bringing people together after a big family meal or at a chill summer party. The best part? It balances sweet and nutty flavors without being heavy. Really, you can keep going back for seconds. Even if you've only ever had no-churn pistachio ice cream, this is way, way better, thanks to that silky meringue touch. It is no wonder pistachio semifreddo keeps popping up on those favorite Italian dessert recipes lists—there's just something about that mix of creamy, cool, and a bit crunchy. It just works. Whether you're in a cozy kitchen or a lively Italian piazza, a slice of pistachio semifreddo brings a bit of Italian charm to any occasion. Pretty much a must-try, right?

INGREDIENTS

For the pistachio custard: Whole milk ½ cup (120 g); Fresh liquid cream 2 tbsp (30 g); Sugar 3 tbsp (35 g); Egg yolks 2 - medium; Cornstarch 3 tbsp (20 g); Vanilla extract to taste; Pistachio spread 0.85 cup (200 g)

For the Italian meringue: Egg whites 0.4 cup (100 g); Sugar 1 cup (200 g); Water 3 ½ tbsp (50 g)

For the base (for a loaf pan 10x3.5 inches): Dry chocolate cookies 7.1 oz (200 g); Pistachio spread 3 spoonfuls

Also: Ground pistachio to taste; Fresh liquid cream 1 ¼ cup (300 g)

Preparation

How to prepare Pistachio Semifreddo

To prepare the pistachio semifreddo, first focus on the custard. In a saucepan pour the milk and cream 1 and bring to a boil. Meanwhile, in a bowl crack the eggs, add the sugar 2 and the cornstarch 3.

Mix 4 until you get a homogeneous mixture, then add the vanilla extract 5, milk, and cream 6.

Mix again and transfer the mixture into the saucepan. Thicken the custard over low heat, stirring constantly 7. Pour the custard into a bowl and add the pistachio spread 8, stir until you obtain a homogeneous mixture 9. Cover with plastic wrap and set aside.

Now focus on preparing the Italian meringue. In a saucepan pour the sugar and water 10 and bring to a temperature of 250°F 11. Meanwhile, whip the egg whites in a stand mixer with the beaters 12.

Gradually add the syrup at 250°F 13 and continue to whip. Once the meringue is ready, add the pistachio custard and mix with upward movements 14. Separately, semi-whip the 1 1/4 cups of fresh cream 15.

Add it to the meringue 16 and mix with upward movements 17 to avoid deflating the mixture. Add the pistachio granules 18, mix one last time, and set aside.

Now prepare the base. In a mixer place the cookies 19, add the pistachio cream 20 and blend until you get a homogeneous and sandy mixture 21.

Pour the meringue mixture into a rectangular 10x3.5 inches pan, greased and lined with baking paper 22. Cover the surface with crumbled biscuits 23 34 and let it rest in the fridge for 6 hours.

Unmold and remove the baking paper 25. Sprinkle the surface with pistachio granules 26. Your pistachio semifreddo is ready to be served 27.

Storage

The semifreddo should be stored in the freezer. It is important to cover it well, with plastic wrap or in a closed container, to prevent it from absorbing unwanted odors. In this way, it can be stored for up to a month without losing its texture and flavor.