No Churn Pistachio Cardamom Ice Cream

• 2 cup heavy whipping cream  (about 500 ml)
• 1 can sweetened condensed milk (397g)
• 3/4 cup unsalted shelled pistachio(75 g)
• 2-3 tbsp roughly chopped pistachio
• 1/2 tsp green cardamom(elaichi)powder
• a pinch of pink Himalayan salt
• Few drops of green gel food colour

To make Pistachio butter

1. Remove the shells of pistachio and roast them for 4-5 minutes in a frying pan on low heat, leave them to cool.
2. Take 3/4 cup roasted pistachio in a food processor and process them(it is best done in intervals to avoid overheating of processor),at first it will be crumbly then it starts to come together ,scrape down the sides as you go.
3. The oil of pistachios will smooth them as you keep going, process them until smooth and creamy.(about 8-10 minutes).

To make ice-cream

1. In a bowl, combine 1 can of sweetened condensed milk, 1/2 tsp of green cardamom powder, a pinch of salt and pistachio butter, stir until well combined.
2. In a large chilled bowl (keep in the fridge for 15-20 minutes before use), add 2cups of heavy whipping cream, beat on medium until firm peaks form, add pistachio mixture and beat them until well combined and thick.
3. Add few drops of green gel food colour and beat just for 30 seconds (optional).
4. Pour into a freezer safe container, sprinkle 2-3tbsp chopped pistachio over top (or you can fold the nuts into the mixture before pouring into the pan), cover and place in the freezer for a couple of hours or overnight (I like using a metal loaf pan).