So what to do with this special treat? After much deliberation, I decided to use my special treat to make a pistachio tiramisu for a dinner party. The pistachio cream elevates this classic Italian desert. I used a Cognac in place of the more classic Amaretto and dusted the top with a sprinkle of dark cocoa and more pistachios. Be sure to only let the ladyfingers rest for a few seconds in the Cognac so as to not overpower the flavor of the pistachio. You can also use espresso in place of the Cognac. This very simple dessert is elevated to an entirely new level with the addition of the pistachio cream. Some of the pictures show a piece of the cake on a pool of pistachio cream. I had some left over from making this Pistachio Cream Cheesecake so I thought it might be fun to serve the Crumb Cake with some of it too. It was good, and the extra crushed nuts really amped up the pistachio flavour. Having said that - the cake is delicious on its own. 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

Plus, this pistachio ice cream recipe is made with an ice cream maker, so it’s a no-cook dessert, too! (Because who wants to turn the oven or stove on when it is that hot outside?) The Pistachio Cream Garnish is best made just before or a few hours before serving. Leftovers will keep a day or 2 in the fridge but it gets flatter the longer it is stored.

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. 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. Milk - whole milk will give you the best creamy flavour but you can use half fat if that's all you have. 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.

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 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.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. 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).

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.

More Desserts

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.