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1
This will make about 1 1/2 quarts - or about 3 scoops into 4 bowls.
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2
Finely grind 1 cup pistachios and 1/4 cup sugar in a food processor. Transfer the mixture to a large, heavy bottomed saucepan and add the milk.
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3
Bring milk and ground pistachio mixture to boil then remove from heat. Mix in almond and vanilla extracts.
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4
Whisk egg yolks and remaining 1/2 cup sugar in a medium bowl.
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5
Using a ladle, very slowly whisk the hot milk mixture into the egg mixture. Do this about 2-3 times, stirring continuously, in order to get the egg yolk about the same temperature as the pistachio mixture (otherwise, the eggs will cook).
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6
Return the custard to saucepan. Cook over low heat until custard thickens and shows a coating on the back of a spoon. Remember to stir constantly; about 10 minutes (do not boil).
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7
Strain the mixture through a sieve into a large bowl. Chill until cold, about 2 hours. To speed up the process, place bowl in a larger bowl of ice water. Stir occasionally and it should be ready in about 15-20 minutes. Absolutely, do not get any water into the custard mixture.
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8
Once the custard mixture is cold, stir in 1 cup whipping cream, add 1/2 of the chopped/roasted nuts and process the mixture in ice cream maker according to manufacturer's instructions.
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9
Add the last of the chopped pistachios into ice cream mixture toward the end. When it's done, transfer to a container and freeze.
