Prepare the pistachios by blanching: Bring a small pot of water to a boil. Add the raw pistachios and boil for 1 to 2 minutes. Immediately drain the nuts and rinse under cold water.

Peel the pistachios: Transfer the blanched pistachios onto a clean kitchen towel. Rub them vigorously within the towel until all the skins are removed (this is crucial for a bright green color and smooth texture). Discard the skins.

Dry the nuts completely by toasting them lightly in a dry pan over low heat for a few minutes, or letting them air dry.

Process the nuts: Add the dried, peeled pistachios to a high-speed blender or food processor. Process for 8 to 15 minutes, scraping down the sides as needed, until the nuts turn into a smooth, liquid pistachio butter.

Melt the additions: In a separate bowl, gently melt the white chocolate and unsalted butter together using a double boiler or microwave at 50% power, ensuring the mixture does not overheat.

Combine the cream: Add the melted chocolate/butter mixture, powdered sugar, whole milk, vanilla extract, and almond extract to the running food processor with the pistachio butter.

Blend until emulsified: Continue to blend until the mixture is completely smooth, glossy, and velvety. If the cream appears too thick, add whole milk one tablespoon at a time until the desired consistency is achieved.

Store the cream: Transfer the pistachio cream to an airtight jar. It will thicken considerably as it cools. Store refrigerated for up to two weeks.