Step 1

In a food processor, combine the pistachios and sugar and process until finely ground, about 45 seconds. Set aside.

Step 2

In a medium heat-proof bowl, whisk the egg yolks until smooth. Set aside.

Step 3

In a large saucepan, heat the cream, milk, salt, and ground pistachio mixture over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, about 5 minutes.

Step 4

Gradually whisk in about a cup of the warm cream mixture into the egg yolks. Whisk the egg yolk mixture into a saucepan with the rest of the warm cream.

Step 5

Cook over medium heat, gently stirring constantly, until the mixture is thickened, coats the back of a spoon, and a thermometer inserted registers 170°F, about 5 minutes.

Step 6

Pour through a fine mesh sieve set over a medium bowl, pressing with a rubber spatula to strain out as much liquid as possible from the pistachios. Discard the remaining solids in the sieve.

Step 7

Stir the vanilla and almond extract into the cream base. Coll, stirring occasionally, until mixture cools to room temperature. Cover and refrigerate until fully chilled, at least 1 hour or up to 24 hours.

Step 8

Pour the chilled pistachio ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the churned ice cream into a freezer-safe 1-quart container. Stir in additional chopped pistachios, if desired. Cover and freeze until firm, 4 to 6 hours.