Prepare the 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 concentrate the pistachio flavor and create a rich base for your ice cream.

Make the custard base:

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

In a separate bowl, whisk together 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 curdling.

Return the yolk and cream mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats 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 mixture until well combined. Add vanilla extract, almond extract (if using), and a pinch of salt.

Cover and refrigerate the custard until completely chilled, 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 chopped pistachios for an extra crunchy texture (optional).

Freeze the ice cream:

Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or overnight to allow it to firm up.

Serve:

Scoop and serve the pistachio ice cream on its own or paired with dark chocolate or a drizzle of honey for an extra indulgent treat.