Ingredients
- Pistachios, shelled and unsalted: 1 cup
- Heavy cream: 1 cup
- Milk: 1/4 cup
- Granulated sugar: 1/4 cup
- Almond extract: 1/4 teaspoon
- Vanilla extract: 1/4 teaspoon
- Salt: pinch
- Butter: 1 tablespoon
Instructions
- Step 1: Blanch the pistachios: Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain immediately and rinse with cold water. This helps remove the skins.
- Step 2: Peel the pistachios: Rub the pistachios between your fingers to remove as much of the skins as possible. Don't worry if you can't get them all off.
- Step 3: Blend the pistachios: In a food processor or high-powered blender, combine the peeled pistachios, heavy cream, milk, sugar, almond extract, vanilla extract, salt, and butter.
- Step 4: Blend until smooth: Blend until the mixture is completely smooth and creamy. This may take several minutes, and you may need to scrape down the sides of the blender occasionally.
- Step 5: Chill the cream: Transfer the pistachio cream to an airtight container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cream to thicken.
Notes
- Store pistachio cream in an airtight container in the refrigerator for up to 3 days.
- If the cream thickens too much in the fridge, whisk in a splash of milk before serving to loosen it.
- Dollop this luscious cream on fresh berries or use it as a delightful filling for pastries.
- For the smoothest possible cream, ensure your pistachios are finely ground before adding the liquids and butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American