Step 1

Add pistachios to your food processor fitted with the blade attachment. Processor until a smooth butter forms. This could take a little bit so have patience.

Step 2

In a large mxing bowl, combine the sweetened condensed milk, pistachio butter and vanilla. Stir until thoroughly combined.

Step 3

Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.

Step 4

Add the the whipped cream to the bowl with the pistachio mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step.

Step 5

If using food coloring, add it now and fold it into the mixture.

Step 6

Pour the ice cream base into a freezer-safe dish and sprinkle 1/2 cup of chopped pistachios over top. Alternatively, fold the nuts into the mixture before pouring into the pan.

Step 7

Place the pan into your freezer for 4 hours or overnight.

Step 8

Before serving, place the ice cream on the counter for 20 mintues or until soft enough to scoop. I also like to dip my ice cream scoop in hot water (shake off excess water) before scooping.