Classic Pistachio Ice Cream

Method

1. 1

   Make pistachio paste

   Blend pistachios and milk in a food processor until a smooth, thick paste forms. This takes 3–4 minutes.

   
2. 2

   Make the base

   Whisk pistachio paste, condensed milk, almond extract, and vanilla together until smooth.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the pistachio base into the whipped cream gently until fully combined.

   
5. 5

   Add whole pistachios and freeze

   Fold in a handful of whole pistachios. Pour into a container, top with more pistachios, and freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with crushed pistachios and a drizzle of rose water syrup.