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1
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter.
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2
Bring the milk and cream to a boil in heavy large saucepan.
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3
Remove from heat.
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4
Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend.
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5
Gradually whisk 1 cup of the hot milk mixture into the eggs.
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6
Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan.
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7
Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
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8
Remove from the heat and strain into a large bowl.
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9
Add pistachio mixture and almond extract.
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10
Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
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11
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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12
Freeze according to the manufacturer's instructions.
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13
After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
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14
Garnish with whipped cream and toasted pistachios.
