Pistachio Semifreddo

• 5 large egg yolks
• 5 oz granulated sugar
• 4 oz pi

Whisk yolks, sugar, and pistachio paste over a double boiler and cook, whisking often, until thickened and at 160°F, about 4 minutes. Remove from heat and continue to whisk until cooled, about 3 minutes. Fold in whipped cream until smooth, transfer to ramekins and freeze overnight until firm.