Ingredients
Method
Strawberry Purée
- From 1 pint of strawberries, reserve ½ cup and set aside.
- Add remaining strawberries to a blender and process until smooth (about 30 seconds).
Custard Base
- Crack 3 eggs into a mixing bowl and add ⅓ cup sugar.
- Whip until soft peaks form.
- Fold in the strawberry purée, reserving ½ cup for the sauce.
Whipped Cream
- In a separate bowl, whip ¾ cup cream until soft peaks form.
- Fold whipped cream into the strawberry custard mixture in thirds until fully incorporated.
Freeze
- Transfer mixture to silicone molds or a plastic wrap–lined container.
- Freeze for at least 4 hours.
- Strawberry Bourbon Sauce
- In a bowl, combine reserved ½ cup whole strawberries and ½ cup reserved strawberry purée.
- Add juice of 1 lime, 1 teaspoon sugar, and 1 teaspoon bourbon.
- Mix well and marinate for at least 30 minutes (or up to 1 week refrigerated).
To Plate
- Unmold the semifreddo.
- Spoon some of the strawberry bourbon sauce onto a plate, add the semifreddo, spoon more sauce on top, and garnish with crumbled pistachios, flaky salt, and a drizzle of honey.