Pastry Cream and Pistachio Cream Filling

This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.


Pistachio Cream Filling:

I posted a recipe for a Pistachio Torte and the filling is Pistachio Pastry Cream.
To make it, add 1 1/2 C of finely ground Unsalted Pistachios to this recipe. Fold them in by hand at the end of this recipe, after the Pudding is added and the Mixture is Creamy Smooth.

Enjoy!
Peace in the Kitchen!