"Semifreddo" literally translates to "semi-cold" in Italian. This partially frozen Italian dessert would be a perfect ending to a Sunday dinner or celebratory meal.

Strawberries and Cream Semifreddo

Line a 9-by-5-inch loaf pan with plastic wrap; set aside.

In a medium saucepan, whisk egg yolks and 1/2 cup sugar. Stir in whole milk. Cook and stir over medium heat just until mixture coats the back of a spatula. Do not boil. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in vanilla.

Puree thawed strawberries and 2 tablespoons sugar in a food processor; strain mixture into a bowl, discarding seeds. Set aside.

In a mixing bowl, beat 1 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Gently fold egg mixture into whipped cream. Fold 1-1/3 cups cream mixture into strained strawberries. Spread berry mixture in bottom of prepared pan. Freeze for 2 hours.

Meanwhile, stir fresh sliced strawberries into remaining cream mixture. Cover and chill while first mixture is freezing. After 2 hours, spread mixture over frozen layer. Cover and freeze for 6 to 24 hours.

Just before serving, invert loaf onto a serving platter; remove plastic wrap. In a mixing bowl, beat remaining 1 cup whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Spread whipped cream over loaf. Sprinkle pistachios on top. If desired, garnish with additional strawberries.