Description
If you’ve ever tasted authentic Italian pastries or gelato, you know that Homemade Italian-Style Pistachio Cream is a dreamy, velvety treat that adds elegance and flavor to any dessert.
Ingredients
1 cup (130g) raw unsalted pistachios (shelled)
1/2 cup (120ml) whole milk
1/4 cup (60ml) sweetened condensed milk
1/4 cup (50g) granulated sugar
1 tablespoon cornstarch
2 tablespoons (28g) unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Boil a small pot of water and blanch the pistachios for 2–3 minutes. Drain and place them in a clean towel. Rub gently to remove the skins. This step enhances both flavor and color.
Transfer the peeled pistachios into a food processor. Blend until a thick paste forms, scraping down the sides as needed. This paste is your flavor base and should be as smooth as possible.
In a saucepan over medium heat, whisk together the milk, sweetened condensed milk, sugar, cornstarch, and salt. Stir constantly until the mixture thickens slightly—about 5–7 minutes. Remove from heat and stir in the butter and vanilla.
Add the pistachio paste to the warm cream base and whisk until fully combined and smooth. Let it cool slightly, then transfer to a jar or airtight container. Refrigerate for at least 1–2 hours to thicken fully.
Notes
This homemade pistachio cream is best made with fresh, unsalted pistachios for the purest flavor. The richness of sweetened condensed milk combined with blended nuts creates a spread that’s smooth, balanced, and indulgent. Allow the cream to chill before using for the best texture and presentation, whether you’re filling pastries or serving it with breakfast.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: appetizer recipes
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 15mg
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
Keywords: Pistachio Cream