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Start by combining the sweetened condensed milk with the pistachio cream in a large mixing bowl. Stir until the mixture is completely smooth and uniform in color. The result should be a rich, nutty base with a vibrant pistachio aroma.
In a separate bowl, whip the cream until it forms stiff peaks. This will give your ice cream a light, airy texture once frozen. Gently fold the whipped cream into the pistachio mixture, being careful not to deflate it. Use a spatula to incorporate the two components until the batter is smooth and evenly mixed.
Pour the finished mixture into a freezer-safe container. Use a spatula to smooth the surface, then cover the container tightly with a lid or plastic wrap. Freeze the Pistachio Ice Cream for at least 12 hours, or overnight, until it’s firm and scoopable.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and drizzle with extra pistachio cream or garnish with chopped pistachios for a truly indulgent touch.