1. If you can get your hands on shop bough pistachio paste, you can skip this stepStart by shelling the pistachios. Once you’ve removed all the shells, place the pistachios into a food processor and blend until they release their oils and form a smooth paste. * If needed, add a teaspoon of neutral oil and continue blending for about 3 minutes. Scrape down the sides to ensure even blending, aiming for a peanut butter-like consistency.
2. In a separate bowl, whip the cream until soft peaks form.
3. Fold the condensed milk, pistachio paste, and vanilla extract into the whipped cream, until the mixture is well combined. Season the mixture with a pinch of salt, adjusting the amount if the pistachios were already salted.
4. Pour the ice cream mixture into a lined loaf tin or a suitable freezer container. Place it in the freezer overnight and allow it to set completely.
5. While the ice cream is freezing, prepare the cherries by removing the pits and stems. Run a knife around the circumference of each fruit, twist the two sides in opposite directions to separate, and then remove the pits using the point of a knife. Alternatively, use a cherry pitter.
6. In a microwave-safe bowl, combine the sugar and water. Microwave the mixture for 2 minutes to create a light syrup. Pour the hot syrup over the prepared cherries to lightly poach them. If you prefer a thicker cherry sauce, you can further reduce the syrup.
7. Once the pistachio ice cream is ready and fully set, scoop it into serving bowls or dishes. Drizzle the cherry mixture over the ice cream to add a delightful and fruity finishing touch.

Serve and enjoy!