Begin by blending the raw, unsalted pistachios and sugar in a food processor until finely ground, about 45 seconds. Set aside 2 tablespoons for topping.

In a large mixing bowl, pour in the heavy cream and beat it until soft peaks form, about 3-5 minutes.

Gently fold the pistachio-sugar mixture, salt, vanilla extract, and optional green food coloring into the whipped cream.

Pour the combined mixture into your ice cream maker and churn according to the manufacturer's instructions, about 25 minutes.

Transfer the churned ice cream into a freezer-safe container and freeze for 4 to 6 hours, until firm.

Let the ice cream sit at room temperature for 5-10 minutes before serving. Serve in bowls or cones topped with reserved pistachios and wafers.