Method

• 1.
  Grease a 4-cup (1L) loaf pan and line with baking paper, leaving 5cm overhanging the edges. Place vanilla seeds and cream in a stand mixer fitted with the whisk stirring constantly, until sugar is dissolved. Bring to the boil and cook, without stirring, until temperature reaches 115°C on a sugar thermometer. At this point, start whisking the eggwhites. Continue boiling the sugar mixture until temperature reaches 121°C. With the motor running, gradually add sugar mixture to eggwhites in a steady stream until completely combined. Continue whisking for 5 minutes or until cooled to room temperature. Fold the white chocolate and pistachios into the egg yolk mixture. Fold in the meringue, then fold through vanilla cream. Pour mixture into the prepared pan, smooth the surface, then freeze overnight or until frozen. To serve, leave at room temperature for 10 minutes before removing from the pan. Scatter with extra pistachios and use a hot knife to cut into slices. attachment and whisk to just before stiff peaks. Transfer to a bowl and chill until needed.
• 2.
  Place egg yolks in cleaned stand mixer fitted with the whisk attachment.
• 3.
  Place 60g sugar and 2 tbs water in a saucepan over high heat. Cook, stirring constantly, until sugar is dissolved. Bring to the boil and cook, without stirring, for 1 minute to reduce slightly. Start whisking the egg yolks. With the motor running, gradually add sugar mixture to egg yolks in a steady stream until completely combined. Continue whisking for 5 minutes or until cooled to room temperature. Transfer egg yolk mixture to a clean bowl.
• 4.
  To make the meringue, place eggwhites in the cleaned stand mixer fitted with the whisk attachment.

• 5.
  Place remaining 140g sugar and 2 tbs water in a saucepan over high heat. Cook, stirring constantly, until sugar is dissolved. Bring to the boil and cook, without stirring, until temperature reaches 115°C on a sugar thermometer. At this point, start whisking the eggwhites. Continue boiling the sugar mixture until temperature reaches 121°C. With the motor running, gradually add sugar mixture to eggwhites in a steady stream until completely combined. Continue whisking for 5 minutes or until cooled to room temperature.
• 6.
  Fold the white chocolate and pistachios into the egg yolk mixture. Fold in the meringue, then fold through vanilla cream. Pour mixture into the prepared pan, smooth the surface, then freeze overnight or until frozen.
• 7.
  To serve, leave at room temperature for 10 minutes before removing from the pan. Scatter with extra pistachios and use a hot knife to cut into slices.