Be sure to chill the ice cream maker bowl at least a full day in advance so it’s cold enough to churn the ice cream.

In a small bowl, whisk together the egg yolks and remaining sugar.

To temper the eggs, slowly add 1/2 cup of the pistachio milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.

Pour the entire egg mixture back into the saucepan with the pistachio milk mixture. Simmer over medium heat, stirring constantly, until slightly thickened, about 5-10 minutes. Do not boil.

Remove the pot from the heat. Strain the custard through a fine mesh sieve into a bowl and cool.

Once cooled, pour in the heavy cream, vanilla, and almond extract. If desired, add one very small drop of green food coloring and stir. Add more if necessary until desired color is reached.

Refrigerate the mixture for at least two hours until very cold.

Roughly chop the remaining pistachios into bite sized pieces to add at the end of the churn. You can also add the strained pistachios in at the end of the churn, if you want.

When ready to churn, pour the mixture into the ice cream maker and churn for 15-20 minutes, until soft-serve consistency. Add the remaining pistachios in the last 2 minutes of the churn.

Transfer the ice cream to a freezer safe container and freeze for at least 3 hours before serving.