Pistachio, Strawberry and Vanilla Semifreddo

Set a fine-mesh strainer over a medium bowl; strain, discarding solids.

Stir in almond extract; set pistachio mixture aside.

Place remaining 1/2 cup milk in a separate small saucepan.

Scrape in seeds from vanilla bean; add bean and bring to a simmer.

Re- move from heat, cover, and let steep for 15 minutes.

Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.

Purée strawberries and 2 tablespoons sugar in a food processor until smooth.

Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible.

Discard solids.

Stir in vanilla extract and set strawberry mixture aside.

Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl.

Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water).

Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes.

Remove bowl from over water and continue beating until thick and cool, about 3 minutes.

Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.

Beat cream in a large bowl until soft peaks form.

Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.

Cover vanilla and strawberry mixtures separately; chill.

Pour pistachio mixture into pan; smooth top.

Cover; freeze until firm, about 45 minutes.

Gently pour straw- berry mixture over pistachio layer; smooth top.

Freeze until firm, about 45 minutes.

Gently fold vanilla mixture to blend; pour over and smooth top.

Freeze until firm, about 4 hours.

DO AHEAD: Can be made 3 days ahead.

Fold plastic wrap over; seal tightly and keep frozen.

Uncover semifreddo.

Using plastic wrap as an aid, lift from mold.

Invert onto a chilled platter; peel off plastic.

Slice crosswise.