On a large pan, combined the milk, heavy cream, and vanilla bean pod and heat over medium heat, until just below boiling (milk boils at 203° Fahrenheit). Remove and let stand until warm. Remove bean pod.

In a large bowl, whisk egg yolks and granulated sugar until it reaches ribbon stage. Pour over warm milk while continuing to whisk.

Cook over low heat for 3-4 minutes until thick and smooth. Remove sieve through a fine mesh, let cool to room temperature, and then chill.

In a medium pot, heat caster sugar until it dissolved and turns a dark amber color. Remove from heat and add in the pistachios stirring the sugar over the pistachios.

Pour it out onto half a silicone mat. Fold the other half of the mat over the top of the mix and roll out to flatten. Leave to cool and let harden. Roughly chop into small pieces.

In a food processor, blitz together pistachios and pistachio oil until it becomes a paste.

Whisk together pistachio paste and crème anglaise. Add food coloring (a little at a time) until the green is achieved.

Churn in machine as instructed. Add in praline bits. Scrape into a container and freeze for one to two hours.

In a large bowl, whisk the egg whites until soft peaks are formed. Add salt and 1 tablespoon of powdered sugar. Whisk until stiff peaks are formed.

Gently fold in the vanilla extract and the remaining icing sugar.

Fold in the flour and melted butter until smooth.

Place a heating tablespoon of batter on a waffle cone iron. Cook and shape around a pointed cone. Repeat 5 times to have 6 cones in total.

Place chopped pistachios in a bowl.

Melt chocolate in another bowl. Dip the cones in the chocolate and then in the chopped pistachios. Set aside to set.

Melt the chocolate until smooth. Stir in coconut oil and leave to cool but not set.

Scoop Ice cream into a cone and top with the chocolate sauce and pistachio praline as desired.