Pistachio Ice Cream

Step 1

In a food processor or blender, pulse the 1 cup pistachios until finely ground but not pasty, about 30 seconds. Set aside 2 tbsp for garnish.

Step 2

In a large bowl, whisk together the 14 oz sweetened condensed milk, 2 cups heavy cream, 1 tsp vanilla extract, and 0.25 tsp salt until smooth.

Step 3

Fold the ground pistachios into the cream mixture until fully combined. The mixture will be thin; that's fine.

Step 4

Pour the mixture into a 9x5 inch loaf pan. Cover with plastic wrap and freeze for 4-6 hours, until firm around the edges and slightly soft in the center.

Step 5

Scoop the semi-frozen mixture into a blender or food processor and blend until smooth and creamy, about 1 minute. Return to the pan and freeze for another 4 hours, until solid.

Step 6

Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in waffle cones, sprinkled with the reserved 2 tbsp pistachios.