Pistachio Ice Cream

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups heavy cream
1/4 teaspoon almond extract
4 large egg yolks
1 cup full cream milk
3/4 cup salted pistachios, unshelled and coarsely chopped

Finely grind 1 cup of pistachios and 1/4 cup sugar in a food processor. Bring 1 cup of cream, milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat and mix in the almond extract. In a medium bowl, whisk egg yolks and add the remaining 1/2 cup sugar. Slowly mix in hot milk into the egg mixture. Return custard to saucepan.

Over low heat, cook the custard until it thickens. Stir constantly and keep the custard at a low simmer. Once the custard leaves a path on the back of a spoon when you draw your finger across, remove it from the heat immediately. Strain into large bowl over an ice bath. When cool, transfer the custard to a refrigerator and chill for about two hours.

Stir 1 cup of cream into custard. Process mixture in ice cream maker according to manufacturer's instructions. During the last minutes of churning, add 3/4 cup of chopped salted pistachios. Transfer to container and freeze to set.