Toast 1 1/2 cups pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently. Let cool completely.

Combine the toasted pistachios, 1 cup milk, and 1/4 cup sugar in a blender. Blend on high speed for 2-3 minutes until very smooth and no large pieces remain.

Pour the pistachio mixture through a fine-mesh strainer into a medium saucepan, pressing firmly to extract all liquid. Discard solids. Add heavy cream and remaining 1/2 cup sugar to the saucepan.

Heat the pistachio cream mixture over medium heat, stirring occasionally, until it reaches 170°F and steams but does not boil, about 5 minutes.

Whisk the egg yolks in a separate bowl. Slowly pour 1 cup of the hot pistachio mixture into the yolks while whisking constantly to temper them.

Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 175-180°F, about 4-6 minutes.

Remove from heat immediately and strain through a fine-mesh sieve into a clean bowl. Stir in vanilla extract, almond extract, and salt.

Cover the bowl with plastic wrap pressed directly against the surface of the custard. Refrigerate for at least 4 hours or overnight until completely cold.

Pour the chilled custard into your ice cream maker and churn according to manufacturer's instructions until it reaches soft-serve consistency, typically 20-25 minutes.

In the last 2 minutes of churning, add the 1/4 cup chopped pistachios. Transfer to an airtight container and freeze for at least 4 hours until firm enough to scoop.