First, make the pistachio paste: Add the pistachios to a food processor and pulse for 30-60 seconds. With the motor running, add the water and almond extract in through the top and continue pulsing. If the mixture isn’t coming together, add 1-2 tablespoons more water. Set aside.

Next, pour the sweetened condensed milk, vanilla and salt into a medium bowl and whisk to combine.

Add the heavy cream and sugar to a separate large bowl and mix with a hand mixer or stand mixer until stiff peaks form, about 6-8 minutes. NOTE: make sure the cream is cold right out of the refrigerator to make this easier.

Pour the sweetened condensed milk mixture, along with the pistachio paste, into the bowl with the whipped cream and use a rubber spatula to fold together. This will take a minute or two in order to evenly distribute the pistachio paste. Last, fold in the chopped pistachios.

Pour mixture into a 9x5 loaf pan, then cover it tightly either with a lid or with plastic wrap. Place the ice cream into the freezer for at least 5 hours, or overnight. Remove from the fridge a few minutes before scooping. Enjoy!