Pistachio Ice Cream

Steps

1. Blend the pistachios in a food processor until a smooth, creamy paste forms, about 7-10 minutes, scraping down the sides as needed.
2. Add the sweetened condensed milk and mix for 1 minute until combined.
3. In a separate large bowl, combine the heavy cream, honey, vanilla extract, and almond extract. Whip with a hand mixer until stiff peaks form.
4. Gently fold the pistachio mixture into the whipped cream until fully combined.
5. Pour the mixture into a freezer-safe container, smooth the top, and sprinkle with extra chopped pistachios if desired.
6. Cover and freeze for at least 4 hours.
7. Let the ice cream thaw at room temperature for 5 minutes before scooping and serving.