This luscious lemon olive oil semifreddo with pistachios features our extra virgin olive oil, giving it a smooth and creamy texture with a bold taste.
Line the metal loaf pans with plastic wrap, leaving enough plastic to wrap over the tops of the pans.
Using an electric mixer, beat whipping cream in large bowl until soft peaks form
Refrigerate whipped cream while preparing the remainder of the recipe.
Whisk the sugar, egg yolks, lemon juice, lemon peel, and salt in large metal or glass bowl to blend. Make sure this bowl can sit atop a small or medium saucepan.
Fill this saucepan with about 2 inches of water and bring it to a simmer over medium heat.
Set the bowl with the egg mixture over the saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy. An instant-read thermometer inserted into mixture should read 170°F. This can take about 6 minutes. Keep whisking the whole time, or else the eggs might scramble.
Remove the bowl from over simmering water. Add in the Colavita Extra Virgin Olive Oil and using an electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes.
With a spatula, fold the chilled whipped cream into the egg and olive oil mixture. Sprinkle in ½ cup of the chopped pistachios.
Transfer the mixture to the prepared loaf pans and smooth top. You can tap loaf pans lightly on your counter top to settle the cream into the pans.
Fold plastic wrap over the tops of the pans to cover the mixture completely. Freeze the semifreddo until firm, at least 8 hours or overnight.
When ready to serve, remove the wrapping from the tops of the pans. Press the remaining ½ cup of chopped pistachios into the top of the semifreddo.
At this point, you can either scoop the semifreddo out of the pan with an ice cream scoop, or you can invert the pan onto a flat plate or cutting board and using a sharp knife, cut the semifreddo into slices. Place these slices onto graham crackers and serve!
This semifreddo can be made 3 days ahead. Keep frozen.
Servings 4