Toast the Pistachios: Place the pistachios on a baking tray and toast them in a 350°F (175°C) oven for about 5–7 minutes until fragrant. This step boosts their flavor.

Make the Pistachio Paste: Once cooled, blend the pistachios in a food processor until they form a thick paste. You may need to scrape down the sides a few times. It won’t be perfectly smooth, but that’s okay.

Prepare the Base: In a saucepan, whisk together the milk, sugar, milk powder, cornstarch, and salt. Heat over medium until the mixture starts to steam, stirring constantly.

Thicken the Base: Keep stirring until the mixture slightly thickens; it should coat the back of a spoon. Don’t let it boil.

Pistachio Paste: Stir the pistachio paste into the warm base until fully combined. Let it cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight for best results).

Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.