Grind the 1 ¼ cup shelled pistachios in a food processor.  They should be finely ground, but not a paste.

In a large saucepan heat the milk, sugar, and 1 cup of the heavy cream. Stir to dissolve the sugar. Stir in the ground nuts. Cover, remove from heat, and let sit for 30-45 minutes. Do not boil, heat until it is just about to simmer.

Strain the warm nuts mixture, pressing the nuts to remove as much liquid as possible. Discard the nuts.

In a separate bowl pour the remaining 1 cup of heavy cream. Cover this bowl with a strainer. Set this aside. 

In another bowl whisk together the egg yolks until well blended and pale yellow in color. While continuously whisking, slowly pour the warm milk mixture into the egg yolks. Return mixture to the saucepan, and return to the stovetop.

Stir constantly, over medium heat with a heatproof spatula, cook until the mixture thickens and coats the spatula. When you run your finger over the spatula, the mixture should separate and stay separated. Make sure you scrape the bottom when you are stirring. If you are using a thermometer the mixture will reach 170-175º F.

Pour the custard through the strainer to get ride of any clumps or bits of egg and into the cream. Add the vanilla and almond extract. Stir to combine.

Refrigerate until for at least 8 hours, until very cold.

Pour into an ice cream maker and freeze according to the directions.

One finished churning, fold in the ½ cup pistachios.

Store in airtight container in freezer for at least 1 hour before serving.