Peach and Pistachio Semifreddo

Preparation

1. 1
   Place the pistachios, sugar, and cinnamon in a heavy-bottomed saucepan over low heat and toast for 4-5 minutes. They should be lightly golden brown. Leave to cool in the pan.
2. 2
   Whisk the vanilla paste (or extract) and sugar with the egg yolks in a large bowl until they are pale. Whisk in the honey and set aside.
3. 3
   Whisk the cream in a second bowl until soft peaks form, being careful not to overwhip them.
4. 4
   In a third bowl, whisk the egg whites until they form firm peaks.
5. 5
   Add the toasted pistachios and chopped peaches to the egg yolk mixture, then gently fold in the whipped cream, followed by the beaten egg whites, making sure you incorporate all of them gently to capture as much air as possible. Spoon the mixture into a shallow container, cover it, and freeze it for at least 2 hours.