Grind the 1 ¼ cup 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 cream over medium heat. Stir to dissolve the sugar. Stir in the ground nuts. Cover, remove from heat, and let sit for at least 30 minutes.

Strain the warm nuts mixture, pressing the nuts to remove as much liquid as possible. Throw away the nuts. Put the liquid back in the saucepan.

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

In another bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, stirring constantly. Then pour back into the saucepan.

Stir constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. You will want to make sure you scrape the bottom when you are stirring.

Pour the custard through the strainer and into the cream. Add the vanilla and almond extract. Stir to combine.

Refrigerate until cold. Pour into an ice cream maker and freeze according to the directions. One finished churning, fold in the ½ cup pistachios. Store in air tight container in freezer.

In a stand mixer beat butter until smooth. Mix in powdered sugar until fluffy. Add vanilla extract. Slowly mix in flour and baking powder until well combined.

Turn dough onto a floured surface. Roll to about 1/2 inch thick. Use a 2-3 inch circle cookie cutter (a drinking glass works well) and cut out cookies.

Place cookies on a baking sheet and bake for 7-8 minutes until just turning golden on the edges. Remove from oven and place cookies on a wire rack to cool completely.