Preparation Steps

• Warm 1.0 cup heavy cream, whole milk, sugar, and 1.0 cup pistachios in a medium saucepan over medium heat, stirring until sugar dissolves and small bubbles form at the edges. Remove from heat, cover, and steep for 15 minutes.
• Blend the warm pistachio mixture until smooth, then strain through a fine-mesh sieve back into the saucepan, pressing to extract flavor. Discard solids.
• In a bowl, whisk egg yolks. Slowly drizzle in about 1.0 cup of the warm liquid while whisking to temper, then return everything to the saucepan.
• Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and reaches 170 to 175°F, about 8 to 10 minutes. Do not boil.
• Strain the custard into a clean bowl. Stir in the remaining 1.0 cup heavy cream, salt, vanilla, almond extract, and food coloring if using. Cool over an ice bath, then cover and chill until very cold, at least 3 hours or overnight.
• Churn in an ice cream maker according to the manufacturer’s directions until softly set, 15 to 20 minutes. Fold in the 0.5 cup chopped pistachios.
• Transfer to a freezer-safe container, press parchment onto the surface, cover, and freeze until firm, about 4 hours. Scoop and serve.