Blanch Pistachios: In a small saucepan, bring water to a rolling boil. Carefully add the shelled unsalted pistachios and let them boil for 1 minute. After that, drain the pistachios and immediately rinse them under cold water.

Peel the Pistachios: Once cool enough, begin peeling by pinching each nut to slip off the skins or rub them between kitchen towels.

Dry the Pistachios: Pat the peeled pistachios dry to remove excess moisture.

Grind the Pistachios: Transfer the pistachios into a high-powered blender and pulse until they form a fine crumb, about 30 seconds.

Mix in Sugar and Butter: Add granulated sugar and softened unsalted butter to the ground pistachios and blend on low speed until well combined.

Process Until Smooth: Continue blending, adding whole milk gradually until a smooth thick paste forms, about 2-3 minutes.

Combine All Ingredients: In a mixing bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Fold together gently.

Whip the Cream: Using an electric mixer, beat the mixture until stiff peaks form, about 2-4 minutes.

Taste and Adjust: Taste and adjust sweetness as desired by adding more sugar or flavorings.

Chill (Optional): Refrigerate the cream for at least 30 minutes for enhanced flavor before serving.