Strawberry Pistachio Semifreddo

½ C, Unsalted & shelled pistachios

8 ounces strawberries, hulled {about 2 cups}

½ C. plus 3 tablespoons sugar, divided

3 Egg yolks [at room temperature}

1 ½ C. cold Heavy Cream

½ tsp. vanilla extract

Line a 5x9 inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped.  Transfer to a small bowl.  Place strawberries and 3 tablespoons sugar in  processor, puree until smooth & transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible, discard solid remains.

Combine egg yolks & remaining ½ cup sugar in a bowl set over a pot of simmering water.  Beat on high speed until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thing & cool, about 3 minutes.

Beat together cream & vanilla in a large bowl until soft peaks form.  Whish 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.

Pour ½ of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream, smooth top.  Fold plastic wrap over surface and freeze at least 12 hours & up to 3 days. 

To serve, peel plastic from surface. Invert pan onto a cutting board.  Unmold semifreddo, remove plastic and cut crosswise into ¾ inch thick slices.