In your food processor, blend the raw pistachios and sugar for about 45 seconds until a fine consistency is achieved. Set aside 2 tablespoons for topping later.

In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.

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

Pour the mixture into an ice cream maker and churn according to manufacturer's directions, usually about 25 minutes until thick and creamy.

Transfer the ice cream to a 1-quart airtight container and stir in some chopped pistachios if desired. Freeze for 4-6 hours until solid.

Scoop into bowls or cones, topping with the reserved pistachio mixture and serving with wafers.