No-churn pistachio chip ice cream

Stir milk and sugar together in a saucepan over medium-high heat and bring to a boil.

Boil three minutes, whisking little or not at all because a stirred dairy syrup boils up.

Transfer to a mixing bowl and cool to room temperature.

Add a third of a cup of pistachio butter, two small drops of almond extract, a little vanilla extract and, optionally, one drop of green gel food coloring; whisk and refrigerate until cold.

Whip a couple of cups of very cold heavy whipping cream in a chilled bowl with a hand mixer or whisk to very soft peaks only; over-whipped cream gives too much air.

Mix in half the chilled pistachio mixture until incorporated, then the rest, without overmixing.

Transfer to a frozen container and scatter over the frozen dark chocolate chips and chopped roasted salted pistachios; better not to stir in the second addition.

Press plastic wrap onto the surface, put on the lid and freeze until solid, four or five hours, ideally overnight.

Scoop, mixing the sunken chips and nuts through, and garnish with finely chopped pistachio.