Pistachio, Strawberry and Vanilla Semifreddo

Ingredients

• 0.3 teaspoon almond extract 
• 2 large eggs at room temperature
• 1.3 cups heavy whipping cream chilled
• 0.3 teaspoon kosher salt 
• 4 ounces strawberries fresh hulled halved
• 4 tablespoons sugar divided
• 1 cup pistachios unsalted shelled
• 1  vanilla pod halved lengthwise
• 1 teaspoon vanilla extract 
• 1 cup milk whole divided

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• sieve
• plastic wrap
• loaf pan
• kitchen thermometer
• drinking straws

Directions

1. Line a metal loaf pan (approximately 9x5x3") with 2 layers of plastic wrap, leaving generous overhang on all sides.
2. Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped.
3. Transfer pistachio mixture to a small sauce- pan.
4. Add 1/2 cup milk; bring to a boil.
5. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
6. Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- move from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
7. Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
8. Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes.
9. Remove bowl from over water and continue beating until thick and cool, about 3 minutes.
10. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
11. Beat cream in a large bowl until soft peaks form.
12. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill.
13. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour straw- berry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
14. Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.