Pistachio Ice Cream

500ml cream
3/4-1 tin condensed milk (the pistachio paste, especially if you’re buying it, can be very sweet, so start with 3/4 cup of this first)
1/2 cup pistachio paste

Optional: Top with toasted kataifi pastry and melted chocolate

Blend your cream, condensed milk and pistachio paste together.
Freeze for 24 hours.
Remove from freezer and let stand for 5 mins.
Mix with Cuisineart Freezewand for 2 mins.
(If you’re looking for more of a soft serve consistency, add a teaspoon or two of milk and mix through - I think I’ll do this next time to make it silkier.)
Serve immediately!