Step by step

1. Line a loaf pan with plastic wrap, leaving a 3-inch overhang.

2. Add pistachios to the chopper jar accessory. Insert your Corded Hand Blender into the jar and pulse until pistachios are corsley ground. Scatter 3 Tablespoons chopped pistachios and 1 teaspoon lavender flowers along the base of the prepared pan. Pour remaining pistachios into a small bowl and set aside.

3. Add sugar, 1 teaspoon lavender flowers, and salt to the blender jar. Using the blender, pulse until flowers are finely ground.

4. In a large mixing bowl add the lavender sugar, heavy cream, and mascarpone cheese. Remove the arm of the hand blender from the base and attach the pan guard. Then, reattach the arm to the base and insert into the mixture. Blend until soft peaks form. Use a spatula to fold in remaining pistachios.

5. Slowly pour the semifreddo into the pan, tapping gently to work out any pockets of air and to level the mixture. Cover with plastic wrap and transfer to freezer until frozen, 6-8 hours, or overnight.

6. To serve, remove pan from freezer and turn the semifreddo out onto a cutting board. Remove the plastic and let stand for 5 minutes to soften. Cut with a long knife that has been dipped in warm water.

7. Tip: This semifreddo is delicious alone, but can also be served with a dollop of peach compote.