Set up a double broiler. Add a few inches of water to a pot and bring to a simmer. Find a clear bowl that fits on top of the pot. Make sure the water doesn't hit the bowl.

In the bowl add your egg yolks, sugar, and salt. Whisk until well combined.

Bring the bowl over the pot and whisk vigorously for about 10 minutes. Make sure the eggs do not scramble and that the water does not touch the bowl.

The custard should turn pale yellow. Remove from double broiler. And allow to cool.

In the meantime, using a hand-held mixer or standing mixer, beat the whipping cream until you create soft peaks. An easy way to know you're done, is to flip the bowl upside down. If nothing falls out of the bowl, then your whipped cream is ready. If it's a little runny, keep beating. Make sure you do not overbeat or else you will make butter!

Combine the custard and whipping cream. Add in your vanilla and almond pastes/extracts, cardamom powder, and 2 tablespoons of ground up pistachios. Save the remaining tablespoon for garnish.

Take a loaf pan and line it with plastic wrap. Add your custard mixture into the loaf pan and cover. Place in freezer for at least 5 hours or preferably overnight.

Before serving, take your Roohafza syrup and add a few squeezes of lemon juice.

Take your semifreddo out of the freezer and drizzle over the Roohafza. Top with the remaining pistachios.