Ingredients:

  • 1/2 cup (120g) pistachio paste or butter
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14oz/400g) sweetened condensed milk
  • 1/2 cup (60g) roasted salted pistachios, roughly chopped

Instructions:

  1. Combine the pistachio paste, vanilla extract, and salt in a small bowl. Stir until the mixture is a smooth paste. If the paste is too stiff, microwave it for 10 seconds to soften.
  2. Pour the chilled heavy cream into a mixing bowl and beat on medium-high speed until stiff peaks form.
  3. Gently fold the sweetened condensed milk into the whipped cream using a spatula.
  4. Swirl the pistachio infusion into the cream mixture, taking care not to over-mix to preserve air bubbles.
  5. Fold in the chopped roasted pistachios.
  6. Transfer the mixture into an airtight freezer container and freeze for at least 6 hours.