Halve the avocados, remove the pit and squeeze the flesh put into the bowl of your food processor or blender.

Add the milk, heavy cream, simple syrup, and lime juice.

Process until smooth. Transfer to a bowl.

Cover with plastic wrap, making sure the wrap touches the top of the mixture.

Place in the refrigerator for at least 3 hours or overnight.

Add the mixture to your ice cream maker and process according to the manufacturer's instructions.

When the mixture has reached soft-serve consistency, Fold in the pistachios.

Transfer to a freezer-proof container and freeze until hard, about 2 hours.

Scoop into bowls, Sprinkle with extra pistachios and serve.