If your pistachios are salted- follow this first step. Rinse 1⅓ cup of pistachios with water in a colander. Dry nuts on a towel and spread out on a baking sheet lined with parchment papers. Place in oven heated to 350 degree and place in the over for five minutes to dry.
Add nuts to a food processor and grind into small pieces. Set aside.
In a medium sauce pan; add milk, sugar, 1 cup of cream, and salt. Heat on medium-low heat until warmed. Take off heat and stir in ground pistachios. Let soak for 30 minutes.
Strain the nut mixture liquid with a mesh strainer, apply pressure to the nuts to make sure all the liquid comes out. Dispose the nuts and add milk mixture back into sauce pan.
In a large heat proof bowl add the remaining 1 cup of cream to bowl and place cleaned mesh strainer on top.
In a medium sized bowl beat 6 egg yolks with a whisk. Slowly whisk egg yolks into sauce pan with milk mixture. Heat mixture over medium heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula.
Pour the custard through the strainer into the cream in the large bowl. Stir to combine.
Mix in the vanilla and almond extract into custard.
Add custard to an air-tight container and refrigerate until completely chilled.
Add chilled custard to your ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned add in green food coloring, adding a few drops at first and working up to the green color you prefer (this is optional, it does not add to the flavor.)
Gently stir in roughly chopped pistachios and place back into an airtight container. Freeze for an addition 3-4 hours until complete frozen. Serve and enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/07/pistachio-ice-cream/