If you’re craving something lusciously smooth, vibrantly green, and unmistakably elegant, Italian Pistachio Cream is sure to become your new obsession. This velvety custard is beloved across Italy for its naturally nutty flavor, silky texture, and beautiful color—it’s spooned onto cakes, swirled through gelato, and even sneaked straight from the jar (no judgment!). Whether you use it as a filling, topping, or treat all by itself, Italian Pistachio Cream brings a little taste of luxury to your kitchen in the very best way.
Ingredients You’ll Need
The beauty of Italian Pistachio Cream lies in its simplicity—each ingredient is thoughtfully chosen to highlight the rich flavor of pistachios while adding just the right amount of sweetness and creaminess. Here’s what you’ll need, along with tips to make each component shine.
- Pistachios: Use raw, unsalted shelled pistachios for the purest taste and the brightest green color.
- Whole Milk: Whole milk creates dreamy creaminess and helps blend the flavors together.
- Sugar: Regular granulated sugar balances the nuts with just the right level of sweetness.
- Cornstarch: Acts as a gentle thickener, creating a silky, pudding-like consistency.
- Egg Yolks: The secret to richness, egg yolks bring body and a luxurious mouthfeel to your cream.
- Unsalted Butter: Stirred in at the end for extra shine and an ultra-smooth finish.
- Vanilla Extract: Just a touch enhances the natural nuttiness without overpowering it.
How to Make Italian Pistachio Cream
Step 1: Prepare the Pistachios
To draw out all that unmistakable pistachio flavor, start by blanching the nuts in boiling water for a minute, then slipping them free from their skins to reveal a pure green color. Once peeled and patted dry, blend the pistachios until they form a fine, sandy crumb—this base gives the Italian Pistachio Cream its signature richness and color.
Step 2: Blend Into a Paste
Add a dash of the sugar and a splash of milk to the ground pistachios and blend again until you have a smooth, creamy paste. Don’t rush! The smoother your paste, the silkier the final cream will be. Take a moment to savor that aroma—it’s the heart of the whole recipe.
Step 3: Make the Custard
In a saucepan, gently heat the rest of the milk with the vanilla extract until steam wisps from the surface. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until pale and creamy. Gradually ladle some warm milk into the bowl, whisking constantly—this tempers the eggs and prevents curdling. Pour everything back into the saucepan and cook over low heat, stirring until it thickens into a glossy custard.
Step 4: Combine and Finish
When the custard is smooth and thickened enough to coat a spoon, whisk in the pistachio paste. Keep stirring as the flavors meld and the color deepens to a lovely pale green. Remove from the heat, then incorporate the butter for that final creamy touch. Strain the mixture for perfect smoothness, and let your Italian Pistachio Cream cool before using—or before sneaking a taste!
How to Serve Italian Pistachio Cream
Garnishes
For a splash of elegance and crunch, scatter a handful of chopped pistachios across the top, or dust with a little extra finely ground pistachio. If you want to get fancy, a swirl of whipped cream or a few shavings of dark chocolate are both dreamy companions that bring out the best in the Italian Pistachio Cream.
Side Dishes
This cream goes far beyond “just” dessert! Serve it alongside crisp biscotti, folded into a bowl of fresh berries, or paired with butter cookies for dunking. It’s also heavenly spooned onto a slice of buttery pound cake or layered in a trifle with sponge cake and whipped cream.
Creative Ways to Present
Let your imagination take the lead—Italian Pistachio Cream can fill pastries, be piped into profiteroles, dolloped atop pancakes, or tucked inside a croissant for a breakfast worth getting out of bed for. For a show-stopping finish, serve individual glasses of pistachio cream topped with a sprinkle of sea salt or a drizzle of honey for the ultimate sweet-salty treat.
Make Ahead and Storage
Storing Leftovers
Transfer any extra Italian Pistachio Cream to an airtight container and refrigerate for up to four days. Press a sheet of plastic wrap directly onto the surface to keep any pesky skin from forming and to preserve its luscious texture.
Freezing
If you want a stash for later, you can freeze the cream in a sealed container for up to a month. Thaw overnight in the fridge, and give it a gentle whisk before serving to bring back its smooth consistency.
Reheating
For an extra silky texture after storing, pop the cream into a bowl set over simmering water, stirring frequently until it loosens up. Avoid direct heat, as it may split the custard—slow and gentle is best for keeping your Italian Pistachio Cream dreamy.
FAQs
Can I use pre-roasted pistachios instead of raw?
Raw pistachios give the brightest green color and purest flavor, but roasted ones can work in a pinch—just be sure they’re unsalted. Keep in mind, though, they’ll produce a deeper, slightly more savory taste in your Italian Pistachio Cream.
Is it possible to make this dairy free?
Absolutely! Swap full-fat coconut milk for dairy milk, use a plant-based butter, and you’ll still end up with a gorgeously creamy, nutty spread. Just keep in mind the flavor profile will be slightly different, but the essence of Italian Pistachio Cream will still shine through.
What should I do if the cream turns lumpy?
If you end up with lumps, don’t panic—a quick blitz with an immersion blender or a fine straining will rescue your cream. Consistent, gentle whisking while cooking usually keeps things silky, but mishaps can be easily fixed.
Can I double the recipe for a crowd?
Definitely! Just make sure to use a large enough saucepan, and take your time with blending and cooking so everything heats evenly. Sharing big bowls of Italian Pistachio Cream is a wonderful experience—just expect it to disappear fast!
How do I get an extra-intense green color?
If your pistachios are a bit pale, you can add a pinch of matcha powder or a very small drop of natural green gel food coloring. It won’t change the flavor, but will make your Italian Pistachio Cream as photo-worthy as it is delicious.
Final Thoughts
There’s something undeniably special about making Italian Pistachio Cream from scratch—it’s soothing, satisfying, and the results are jaw-droppingly delicious. Give it a try, taste that perfect balance of sweet and nutty, and soon you’ll find yourself looking for excuses to whip up another batch. Your desserts will thank you!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy decadence of Italian Pistachio Cream, a luscious dessert that will transport your taste buds to the streets of Rome. This velvety delight is a perfect balance of rich pistachio flavor and smooth, creamy texture.
Ingredients
For the Pistachio Cream:
- 1 cup shelled pistachios
- 1/2 cup sugar
- 1 cup heavy cream
- 1/2 teaspoon almond extract
For Garnish:
- Chopped pistachios
- Whipped cream
Instructions
- Prepare the Pistachio Paste: Grind the pistachios and sugar in a food processor until finely ground.
- Cook the Cream: In a saucepan, heat the heavy cream until just simmering. Slowly whisk in the pistachio mixture.
- Simmer and Cool: Cook the mixture over low heat, stirring constantly, until thickened. Remove from heat, stir in almond extract, and let cool.
- Chill and Serve: Refrigerate the pistachio cream until cold. Serve garnished with chopped pistachios and a dollop of whipped cream.
Notes
- You can adjust the sugar level to suit your taste preferences.
- For a stronger pistachio flavor, toast the pistachios before grinding.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 40mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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