Prepare Pistachio Paste:

In a food processor, blend 1 cup pistachios with 1/4 cup sugar and enough water to form a smooth, thick paste. This will intensify the pistachio flavor in your ice cream.

Make the Custard Base:

In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until the mixture is warm and the sugar has dissolved.

In a separate bowl, whisk together the egg yolks and the remaining sugar until light and fluffy.

Gradually temper the yolks by adding a small amount of the warm cream mixture, whisking constantly to prevent the eggs from curdling.

Return the yolk and cream mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not let it boil).

Strain the custard through a mesh strainer into a clean bowl to remove any lumps.

Flavor the Custard:

Stir the pistachio paste into the warm custard until well combined. Add the vanilla extract, almond extract (if using), and a pinch of salt.

Cover and chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight.

Churn the Ice Cream:

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.

In the last few minutes of churning, add the chopped pistachios if desired for additional texture.

Freeze the Ice Cream:

Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours or overnight, to allow the flavors to meld and the ice cream to harden.