In a big bowl, mix together the pistachio pudding mix and sweetened condensed milk until it's smooth with no lumps. Put it aside for now.

In another bowl, pour in the whipping cream. Use an electric mixer on medium-high speed to beat it until it forms stiff peaks, which should take about 3-4 minutes.

Combine the mixtures: Carefully fold the whipped cream into the pistachio mix without overmixing. Keep folding until everything is well blended and smooth.

Mix in the pistachios, making sure they're spread evenly throughout the mixture.

Pour the ice cream mixture into a container that's safe for the freezer, like a loaf pan or a container with a lid. Smooth the top with a spatula or spoon. Cover the container with plastic wrap or a lid to stop ice crystals from forming.

Keep the ice cream in the freezer for at least 6 hours, or better yet, overnight, until it's firm and keeps its shape.

Take the ice cream out of the freezer and let it sit at room temperature for about 5-10 minutes to soften a bit. Scoop it into bowls or cones, and enjoy your homemade pistachio ice cream with salted pistachios!