Soften and peel the pistachios. Bring a small pot of water to a boil. Add pistachios and blanch for 60–90 seconds. Drain and rub them in a clean towel to remove as much skin as possible. This step boosts color and flavor.

Make the pistachio paste. Add peeled pistachios to a blender with 1/2 cup milk. Blend until very smooth, scraping down the sides. Aim for a thick, pourable paste.

Warm the dairy. In a saucepan, combine remaining milk, cream, salt, and half the sugar. Heat over medium until steaming, not boiling.

Whisk the yolks. In a bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened, about 1 minute.

Temper the eggs. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Then return the yolk mixture to the saucepan.

Cook the custard. Stir constantly over medium-low heat until the custard thickens slightly and coats the back of a spoon, 170–175°F (77–80°C). Don’t let it boil.

Add pistachio paste and flavorings. Remove from heat. Whisk in the pistachio paste, vanilla, and almond extract. For a greener hue, add a tiny drop of natural coloring, if you like.

Strain and chill. Pour the mixture through a fine mesh strainer into a clean bowl to catch any bits. Press plastic wrap directly onto the surface and chill in the fridge until very cold, at least 4 hours or overnight.

Churn. Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve like.

Fold in extras. If you like texture, fold in a handful of chopped pistachios at the end of churning.

Freeze to set. Transfer to a lidded container. Press parchment or plastic wrap on the surface to prevent ice crystals. Freeze 4–6 hours until scoopable.