Instructions on how to make Pistachio Ice Cream

1. Grind the Pistachios
   Grind the pistachios with ¼ cup sugar in a food processor until finely sandy.
2. Heat the Milk and Cream
   Heat whole milk and heavy cream in a saucepan until hot, but not boiling. Look for small bubbles around the edges.
3. Whisk the Egg Yolks and Sugar
   Whisk egg yolks with the remaining sugar until pale and thick to ensure a creamy texture.
4. Temper the Egg Mixture
   Slowly add the hot milk mixture to the egg mixture, whisking continuously to prevent curdling.
5. Thicken the Mixture
   Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.
6. Add Pistachios and Flavoring
   Remove from heat and stir in the ground pistachios, vanilla extract, almond extract (if using), and a pinch of salt. Add green food coloring if desired.
7. Strain the Mixture
   Strain the mixture through a fine sieve into a clean bowl to remove lumps.
8. Chill the Mixture
   Refrigerate the mixture for at least 4 hours or overnight to develop flavors and make churning easier.
9. Churn the Ice Cream
   Pour into an ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes.
10. Freeze Before Serving
    Transfer to an airtight container and freeze for 2-4 hours to firm up before serving. Enjoy!