Toast the pistachios in a dry pan over medium heat for a few minutes until fragrant. Let them cool, then grind into a smooth paste using a food processor. Add a small amount of milk if needed to help blend the pistachios.

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just below a simmer. In a separate bowl, whisk together egg yolks and sugar until pale. Slowly add a bit of the warm milk mixture to the eggs, whisking constantly to temper them. Then, slowly pour the egg mixture back into the saucepan. Cook over low heat while stirring until the custard thickens and coats the back of a spoon (around 170°F/77°C).

Stir the pistachio paste into the custard and continue to mix until fully incorporated. Remove from heat and add the vanilla extract, almond extract (if using), and a pinch of salt.

Strain the mixture through a fine mesh sieve to remove any solid bits. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream into an airtight container. Freeze for at least 4-6 hours or until firm. Before serving, let it soften for a few minutes.

Scoop and enjoy! Optionally, garnish with extra chopped pistachios for added texture.