Pistachio Paste

1. Place the pistachios in a colander to ensure all the water is removed.
2. Combine the milk and the pistachios in a food processor or high powered blender.
3. Start out with a slow speed and slowly increase to a high speed.
4. Stop every 30 seconds or so to ensure that the mixture is pureeing and to push anything leftover down from its sides.
5. Add more milk if the mixture needs help pureeing.

Ice Cream

1. Place whipping cream in a mixer and bring to stiff peaks. If using a mixer, whip on high until stiff peaks form.
2. If using a Vitamix. Start on VARIABLE and continue slowly increasing speed. Once you are at SPEED 10, flip the switch to 10 and let it run for NO MORE than 10 seconds. You will notice the motor sound change very drastically as the whipped cream reaches its desired state. Make sure it does not go too long as you will then have made butter!
3. Pour contents of 1 can of sweetened condensed milk and then pour in whipped cream into that. Fold carefully to combine.
4. Add in pistachio paste, 1/4 cup of chocolate chips and 1/4 cup of pistachios and mix gently to combine.
5. Pour into a freezer safe container, I usually use a bread pan.
6. Sprinkle on the extra chocolate chips and pistachios.
7. Feel free to drip in extra green food coloring at this point and swirl it in with a knife to create swirls.
8. Freeze for 6-8 hours. Let stand for 10-15 minutes at room temperature prior to serving.