Ingredients
- Pistachios (shelled, unsalted) – 1 cup
- Heavy Cream – 1 cup
- Whole Milk – 1/2 cup
- Granulated Sugar – 1/4 cup
- Vanilla Extract – 1 teaspoon
- Pistachio Paste – 2 tablespoons (optional, for intensified flavor)
- Almond Extract – 1/4 teaspoon (optional, enhances pistachio flavor)
- Salt – Pinch
Instructions
- Step 1: Blanch the pistachios. Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain the water and rinse the pistachios under cold water. Rub the pistachios between your fingers or in a clean kitchen towel to remove the skins. Discard the skins.
- Step 2: Combine the pistachios, heavy cream, milk, sugar, vanilla extract, pistachio paste (if using), almond extract (if using), and salt in a high-speed blender or food processor.
- Step 3: Blend the mixture until completely smooth and creamy. This may take several minutes, and you may need to scrape down the sides of the blender/processor occasionally. Ensure there are no gritty pieces remaining.
- Step 4: Strain the cream through a fine-mesh sieve lined with cheesecloth into a clean bowl. This will ensure a smooth, silky texture. Discard any solids remaining in the sieve.
- Step 5: Transfer the pistachio cream to an airtight container and refrigerate for at least 2 hours, or preferably overnight, to allow it to thicken and the flavors to meld.
- Step 6: Serve chilled as a spread, filling, or topping. Enjoy!
Notes
- Store leftover pistachio cream in the refrigerator for up to 5 days in an airtight container.
- Gently whisk the chilled cream before serving if it separates slightly.
- This pistachio cream is divine dolloped onto fresh berries or swirled into yogurt.
- Blanching the pistachios is key to achieving a vibrant green color and removing any bitterness, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American