Pistachio Semifreddo

When my husband and I were dating, he lived in Ohio and I lived in Virginia (thanks to the military). One weekend while he was visiting, we were out driving around and searching for an old-fashioned ice cream parlor. I'd recently bought my first house and hadn't explored the historical downtown area, but it seemed like a logical place for an ice cream shop. We drove up and down the main drag, but couldn't find a thing. Suddenly, I remembered the fabulous pistachio ice cream my mom had made for a dinner party the night before and invited the two of us to join, and suggested we drop in on my folks for dessert! My then boyfriend had loved the ice cream, so he really loved that idea. When we arrived at my parents' house, only five miles from my own, we discovered the only one home was my little brother. No matter, I was certain my mom wouldn't mind, so we raided the freezer and ate up all the leftovers! As I suspected, she didn't mind a bit...but my dad sure did (he wasn't one to share food, especially ice cream!). Anyway, this year, for my husband's birthday, I made that ice cream myself. The minute he took a bite, he said, "Mmmm....remember that one time when we broke into your parents house and ate the pistacho ice cream your mom made? This tastes just like that!" I grinned and told him that we didn't technically break in since I still have a key, but that this was the same recipe!

1 1/2 cups shelled salted pistachios, divided

1 cup sugar, divided

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 food processor until finely ground. Add remaining 1/2 cup pistachios and pulse until coarsely ground.

Beat egg whites in electric mixer until soft peaks form. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue is stiff and has formed glossy peaks.

Beat cream with almond extract in a wide bowl at high speed until it holds soft peaks. Gently fold meringue into cream mixture, then, gently fold in the nut mixture.

Spoon into a 2 quart dish and freeze, covered, until firm to scoop. Let soften slightly to serve.

Serves 4-6.