1-Make Pistachio Butter: Process 1 cup shelled, lightly salted pistachios in a food processor until a smooth, butter-like consistency forms. This takes time and scraping down the sides, so be patient to release the natural oils.

2-Combine Wet Ingredients: In a large bowl, mix together the 14 ounces sweetened condensed milk, pistachio butter, and 1 teaspoon pure vanilla extract until fully combined for that flavorful base.

3-Whip Cream: In a separate, chilled bowl, beat the 2 cups heavy whipping cream with a hand mixer on high speed until stiff peaks form, which gives your ice cream its airy texture.

4-Fold Together: Gently fold the whipped cream into the pistachio mixture using large, careful sweeps until no streaks remain, keeping everything light and creamy.

5-Add Color and Nuts (Optional): For a deeper color, fold in moss green food coloring if you like, and mix in about ½ cup chopped pistachios for extra crunch throughout.

6-Freeze: Pour the mixture into a freezer-safe container and, if you didn’t mix in nuts, sprinkle extra chopped pistachios on top. Freeze for at least 4 hours, or preferably overnight, until firm.

7-Serve: Before scooping, let the ice cream sit at room temperature for about 20 minutes to soften, making it easier to enjoy that perfect scoop.