In a bowl, mix the condensed milk with the Pistì pistachio cream with a spoon until the mixture is creamy and fairly firm.
Whip the cream until it has a nice firm consistency. Using circular motions from the bottom up, incorporate the cream into the condensed milk with pistachio cream until smooth. If you wish, you can also add some pistachio brittle pieces. Pour the ice cream into a container, I use the plumcake tray, decorate with pistachios crunch. Place the ice cream in the freezer and let it rest for at least 6 hours. Serve your pistachio ice cream cream creamy and delicious.
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