Ingredients
- Pistachios, shelled and unsalted: 1 cup
- Heavy cream: 1 cup
- Milk: 1/2 cup
- Sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1/4 teaspoon
- Pinch of salt
- Green food coloring (optional): 1-2 drops
Instructions
- Step 1: Blanch the pistachios by placing them in boiling water for 1 minute. Drain and rinse with cold water. Rub off the skins. This will help create a smoother cream and a brighter green color.
- Step 2: In a food processor or high-powered blender, combine the peeled pistachios, sugar, and salt. Process until a fine powder forms.
- Step 3: Add the milk, heavy cream, vanilla extract, and almond extract to the pistachio powder. Blend until completely smooth and creamy, scraping down the sides as needed.
- Step 4: If desired, add a drop or two of green food coloring to enhance the color. Blend until evenly distributed.
- Step 5: Transfer the pistachio cream to an airtight container and refrigerate for at least 2 hours to allow it to thicken and the flavors to meld.
Notes
- Store leftover pistachio cream in an airtight container in the refrigerator for up to 3 days.
- Gently whisk refrigerated pistachio cream before serving to restore its smooth consistency if it has thickened too much.
- Serve pistachio cream as a delightful topping for cakes, waffles, or fresh fruit.
- For an even richer flavor, lightly toast the shelled pistachios in a dry pan before blanching to enhance their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American