In a saucepan on the stove, mix together the heavy cream, whole milk and sugar. Heat until the sugar is dissolved.

Remove from heat and pour into a bowl and cover with plastic wrap. Chill in the refrigerator for about 20-30 minutes or until cool.

Remove from refrigerator and add the instant pistachio pudding mix, again combine well.

Pour the mixture into an ice cream maker according to the manufacturer’s instructions.

When the ice cream is nearly finished freezing, pour the pistachios into the ice cream machine, and allow to mix thoroughly.

Store in an air tight container and freeze for an additional 2-3 hours.