100 g Pistachios, shelled and salted (if you're using unsalted, just add about 1/2 tsp of salt to the mixture)
395g (1 can) Condensed milk
2 cups Heavy cream
1/2 tsp Ground black pepper
thumb sized knob ginger, grated
Make a paste by blending the pistachios in a food processor. This process can take anywhere between 20 to 30 minutes, depending on how strong/fast your food processor is.
Into a bowl, add your pistachio paste, condensed milk, grated ginger and black pepper. Give it all a good whisk until incorporated (by the way, if you want to add any booze to it, now is the time. A couple tablespoons would be a good amount).
Into a bowl of a standing mixer, pour in the heavy cream and whisk it until stiff peaks form. Add about a third of it to the condensed milk, and mix it thoroughly to loosen the mixture. Then fold the rest very gently. I suggest giving it a taste and see if you want more ginger or pepper, just use the amount I shared as a guide
Pour the mixture into a loaf pan, or any other container of choice, and freeze it for a minimum of 4 hours, or even overnight, until completely set.
Scoop it out and serve with some more pistachios on top! It can melt fairly quickly, though, so serve immediately.