Bring a small pot of water to a boil, adding the unsalted, shelled pistachios for 1 minute. Drain and rinse under cold water.

Gently pinch each pistachio to remove the skins.

Pat the pistachios dry with a towel to remove excess moisture.

Transfer the dried pistachios into a blender and pulse until a paste forms, about 2-3 minutes.

Incorporate granulated sugar and softened unsalted butter into the pistachio paste. Blend until creamy.

Gradually pour in whole milk while blending for an additional 2-3 minutes until silky smooth.

In a separate bowl, whisk cold heavy cream, milk, vanilla extract, and a pinch of sea salt. Fold in the pistachio mixture.

Using an electric mixer, whip the combined mixture on medium speed until stiff peaks form, about 4-5 minutes.

Taste the pistachio cream and adjust sweetness with more sugar or vanilla if needed.

Transfer your pistachio cream into an airtight container and refrigerate for at least 30 minutes.