No Churn Pistachio Ice Cream

Place 40g of the pistachio nuts into a blender or food processor and blend until fine and roughly chop the remaining pistachio nuts.

Pour the condensed milk, vanilla bean paste and double cream with the finely ground pistachio nuts into a large bowl and whisk until thick and quite stiff.

Fold in the chopped pistachio nuts, then pour into a freezer proof container and cover.

Place in the freezer for a couple of hours of overnight.