Active Time

　　20 min

　　Total Time

　　4 1/2 hr

　　

Ingredients

Makes 2 quarts

　　1 1/2 cups shelled salted pistachios (6 1/2 ounces)

　　1 cup sugar

　　6 large egg whites

　　2 cups chilled heavy cream

　　1/4 teaspoon almond extract

　　

Step 1

Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.

　　

Step 2

Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.

　　

Step 3

Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.

　　

Step 4

Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

　　Cooks' note:

　　• The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.