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1
Combine pistachios, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until pistachios are finely ground (make sure they dont become butter), about 15 seconds.
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2
Combine half-and-half, milk, and pistachio mixture in a large saucepan and bring to a simmer over medium heat (should take about 12 to 15 minutes).
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3
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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4
Meanwhile, whisk egg yolks and almond extract in a large bowl until smooth, foamy, and light in color, about 3 minutes.
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5
Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
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6
Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly, until custard coats the spoon, about 3 minutes.
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7
(When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
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8
Pour the custard into a large clean bowl and place over the ice bath to chill, about 15 minutes.
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9
Once the ice cream base is lukewarm, cover and place in the refrigerator to chill completely, at least 3 hours or up to 12 hours.
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10
Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturers instructions.
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11
The ice cream will keep in the freezer for up to 1 week.
