Put pistachios in the food processor and pulse until they are in small pieces. Add water and sugar and pulse until combined into a paste

Transfer paste to a small saucepan over medium heat, add milk and whisk until steamy and hot

Whisk egg yolks, sugar, cornstarch, and salt

The mixture will be thick, but keep whisking until smooth

You need to temper the eggs at this point by adding 1/2 cup of the steaming milk to the egg mixture and whisking to combine. Do it again, then add the entire mixture back into the pistachio-milk mixture

Whisk constantly over medium heat until thick and bubbly

Remove from heat and stir in butter and vanilla bean paste until butter is melted

Pass pudding through a fine mesh strainer

Transfer to a large bowl and cover with plastic wrap, pressing it onto the top of the pudding to prevent the weird skin situation

Refrigerate overnight

Combine cherries, sugar, zest and lemon juice in a small saucepan over medium heat

BE CAREFUL! They will overflow, stir and smash until thick-ish, set aside and cool

Combine condensed milk and vanilla bean paste

In a stand mixer or using a hand mixer, beat cream on medium for 2-3 minutes, until stiff peaks form

Fold whipped cream into condensed milk mixture and divide into thirds

Heat heavy cream in a pot or microwave and pour over chocolate chips, stir to combine

mix into 1/3 of the ice cream mixture

Spread into the bottom of a loaf pan

Mix 1.5 cups pistachio pudding into another third of the ice cream mixture

Mix the cooled cherry jam mixture into the last third of the ice cream

Spread the cherry ice cream mixture over the chocolate, then the pistachio on top (or whatever order you want) and wrap securely with plastic wrap. Chill overnight.