Freeze the base of your ice cream maker for at least 12 hours, preferably overnight.

Make a slurry by mixing the ¼ cup of the coconut milk with the cornstarch. Stir until the starch is dissolved and the mixture is smooth.

In a medium saucepan over medium-low heat, combine the remaining 1¾ cups coconut milk and ⅓ cup of the sugar. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.

Remove the mixture from the heat, scrape it into a bowl, and transfer it to the fridge to chill thoroughly, preferably overnight.

In a high-speed blender, place the chilled ice cream base, lemon juice, pistachios, the remaining ⅓ cup sugar, water, and a pinch of sea salt. Blend until smooth.

Pour the mixture into your ice cream maker and follow the directions of the manufacturer to churn until thick (about 20 minutes).

Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.