Easy homemade ice cream...

* no ice cream maker required

Yesterday I made this pistachio ice cream (you can get creative and make whatever kind you want, next time I think I'll make it with pecans and top with caramel sauce):

•  2 cups heavy whipping cream (I used half and half)
• 1 (14 oz.) can sweetened condensed milk
• about 1 cup shelled pistachios (we crushed them using our mortar and pestle) 

Using your mixer, blend the cream and condensed milk until peaks form (since I used half and half, it got really frothy, I will use cream next time, there just wasn't any cream when I wanted it, so I did my best)...then gently stir in the crushed pistachios and freeze for at least 3 hours.  Serve scoops sprinkled with more crushed pistachios a top.  ♥  I used roasted and salted pistachios.  That cold sweet and salty treat hit the spot last night...perfect for a hot summer evening!