Prepare the Pistachios: Coarsely chop the pistachios. Reserve a quarter of them for garnishing.

Make the Ice Cream Base: In a medium saucepan, combine heavy cream, whole milk, and sugar. Warm over medium heat, stirring until the sugar has dissolved completely.

Blend the Pistachios: Add three-quarters of the chopped pistachios to a food processor and process until they are finely ground. Fold the ground pistachios into the warm cream mixture.

Infuse and Cool: Reduce the heat to low and let the mixture simmer for about 5 minutes. Remove from heat and stir in the vanilla extract and salt. If using, add a few drops of food coloring to achieve the desired shade of green. Cover and refrigerate the mixture for at least 4 hours or until completely chilled.

Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Freeze: Transfer the churned ice cream to an airtight container. Fold in the reserved whole pistachios gently. Freeze for at least 2-4 hours to firm up.