In a food processor or high powered blender, grind up the pistachios and 1/4 cup of the sugar until fine (make sure not to blend too long, it will turn into a butter) Set aside.
In a large sauce pan, combine your heavy cream, milk, remaining sugar, and salt. Heat over medium high until your mixture starts to bubble.
Add the pistachio mixture into the cream mixture.
In a large bowl, whisk your egg yolks.
Slowly pour ½ cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, ½ cup at a time while whisking the whole time.
Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit, and sticks on the back of a wooden spoon.
Pour and stir in the vanilla and almond extract.
Put bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
Cover bowl and place it in the fridge for about 2 hours, up to overnight.
Once chilled, pour the mixture into your ice cream maker and allow to run according to manufactures instructions (about 30 minutes).
Pour into a 9x5 loaf pan.
Cover and transfer to a freezer for 6 hours, up to overnight to freeze solid.