Begin by bringing a medium pot of water to a rolling boil. Add your shelled, unsalted pistachios and let them boil for 1 minute. Drain and rinse under cold water.

Once cooled, pinch each pistachio to remove the thin outer skin. Set aside the bright green nuts.

Pat the peeled pistachios dry with paper towels to remove any excess moisture.

In a high-powered blender or food processor, blend the dried pistachios on high until a thick paste forms, about 2-3 minutes.

Transfer the pistachio paste to a mixing bowl. Blend in softened unsalted butter and granulated sugar until smooth.

In a separate bowl, combine very cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Fold this mixture into the pistachio blend until well incorporated.

Whip the combined cream mixture on medium speed for 3-5 minutes until stiff peaks form.

Scoop the pistachio cream into an airtight container, and chill in the refrigerator for at least 30 minutes.