This is probably the most popular pistachio paste recipe. Pistachio increases the ice cream strength and melting point by giving it a more elastic texture. It is also a flavor of sorbet and gelato, and forms a layer in Spumoni. The pistachio cream will keep well in the fridge for up to 2 weeks. See notes for delicious ways to use it. Ways to use it No more artificial green color, and no more pistachio ice cream reserved for special days. Thanks to this great pistachio derivative, you can make pistachio ice cream any time of the year. It gives a hint of that green color to the ice cream without being artificial.

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients! Add the pistachios to a food processor with only ¼ cup (60ml) of the milk and 1 tablespoon of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage (photo 5 & 6). Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them (photo 3 & 4). But don’t worry dear reader, our spread contains good and genuine ingredients: such as milk of Italian origin, obviously the best pistachio and does not contain palm oil, but extra virgin olive oil. Ingredients that put together create a velvety cream with an unmistakable flavor, perfect to be enjoyed at any time of the day. Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired (there’s no need to heat the milk up first) (photos 9-12).How good is Pistì pistachio cream? But how could I eat it? Or rather, with what? And above all, how can I stop eating it? Well, there is an answer to all questions except the last one: Pistì pistachio cream is so inviting and tasty that it is almost impossible not to continue to immerse the spoon in the jar. In another large bowl, beat the whipped cream until stiff peaks form. Gently fold the cream into the pistachio mixture until incorporated. Pour about ½ cup Cognac into a shallow bowl. Dip 1 ladyfinger into the Cognac, soaking it for a few seconds on each side. Arrange the ladyfingers in an 8-inch glass baking dish or 4 individual serving dishes. Repeat until the bottom of the dish or the bottoms of the individual dishes are covered, trimming the ladyfingers so they fit snugly. Spread about 1/3 of the pistachio custard mixture over the ladyfingers and sprinkle with pistachios. Repeat with another layer ladyfingers, custard and pistachios. Spread the remaining pistachio custard on top and sprinkle with crushed pistachios. Chill, covered, for at least 4 hours. Pistachios - make sure you use unsalted pistachios. You can either buy pre-shelled or shell them yourself both work just as well. The crumb cake is dead easy but cold butter is the key. Use a pastry cutter like you would for pie crust to cut the butter into the flour mixture. Refrigerate before baking to ensure the butter lumps will give the cake a light texture. This cake is not overly sweet, which is nice. A nice sprinkle of icing sugar fancies it up and adds a nice touch. It is buttery and creamy with a streusel-like topping.

There are two ways to go about this delicious dessert. One is to mix the pistachio paste into the base. You add the pistachio paste to a well-churned base and continue mixing. This ensures that the paste is evenly distributed throughout the ice cream, rather than sink to the bottom of the container. The color intensity depends on the amount of pistachio paste you apply. The more you use, the denser the green color.

Directions

You can also make this ice cream without an ice cream maker. I share handy steps in the notes of the full recipe card at the bottom of this post.

Breakfast is a fundamental meal, so why not make it a moment of pure pleasure? Pistì pistachio cream is ideal for spreading on rusks, bread and even biscuits. A substantial breakfast full of energy to face the day is always a great idea! Another way to enjoy this nutritious dessert is to drizzle pistachio paste over the ice cream before serving it. Pistachio cream can be used in so many different ways. Mix it with pastry cream (Crema Pasticcera) and use it to fill Italian doughnuts (Bomboloni), mix it with ricotta and use it to fill homemade cannoli or mix it with mascarpone and use it to fill cakes.This recipe uses common ingredients for the most part. The one 'specialty' item is the Pisti from Costco. It is on the shelf where the peanut and almond butters are found. You can also use it to make pistachio ice cream (my absolute favourite flavour), spread it on toast or even eat it by the spoon...it's that delicious! Recipe tips and FAQs You can find the pistachio paste at Costco in the aisle with all the jams and nut butter. The item number 1607671. Taste I did refrigerate my jar of Pisti after I had opened it and will let it come to room temperature beore I use it the next time. Chef's Tips for Pistachio Cream Crumb Cake Serve the ice cream with pistachios on it’s own or with your favorite garnishes. You can freeze some for later, and use it make other dessert recipes like Fruit Salad with Ice Cream or Falooda.