Sugar-Free Pistachio

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 50 g pure pistachio paste50 ml pure pistachio paste3 tbsp pure pistachio paste75 g pure pistachio paste70 ml pure pistachio paste¼ cup + 1 tbsp pure pistachio paste, 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until it forms a smooth paste.
3. Slowly whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream, then 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk, until the sweetener has dissolved.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top each scoop with chopped pistachios.