In a saucepan we pour all the powders such as: sugar, dextrose, milk powder, thickener and mix well. Bring the saucepan over low heat and add the fresh milk and bring it to a boil (it is recommended to always turn the mixture to avoid lumps or stick to the bottom). Turn off the mixture and prepare a tall container where we are going to pour our pistachio paste with the milk mixture (presently prepared) and with a blender or whisk we begin to blend the mixture until obtaining a smooth and homogeneous mixture.
At this point, pour everything into a food container with an airtight lid and transfer the mixture to the freezer for at least an hour. After proceeding with the maturation of the mixture then we transfer the container to the refrigerator and let it mature for at least 4 hours. After the necessary time, you can proceed to mix the ice cream in an ice cream maker for at least 40 minutes.