Making Pistachio Ice Cream can be easy if you follow these simple steps:

1. Prepare the Pistachios: Place the shelled pistachios in a food processor and pulse until finely chopped. Reserve a few pieces for garnishing later.

2. Heat the Mixture: In a medium saucepan, combine the milk, cream, and sugar. Heat over medium-low heat, stirring until the sugar dissolves and the mixture is just heated through, but not boiling.

3. Infuse Flavor: Add the finely chopped pistachios to the heated cream mixture. Allow it to steep for about 30 minutes, covered, so the flavors meld together.

4. Strain the Mixture: After steeping, strain the mixture through a fine-mesh sieve to remove the pistachio pieces. If desired, reserve some of the pulp for added texture in the ice cream.

5. Add Extracts and Colors: Stir in the vanilla extract, almond extract, and a pinch of salt. If you’d like a more vibrant green color, add a drop or two of food coloring and mix well.

6. Chill the Mixture: Cover the mixture and refrigerate for at least 2 hours, or until completely chilled.

7. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This should take about 20-30 minutes.

8. Add Optional Ingredients: During the last few minutes of churning, fold in any reserved pistachio pieces for added crunch.

9. Transfer and Freeze: Transfer the churned ice cream to an airtight container. Smooth the top and cover it. Freeze for at least 2 hours, or until the ice cream is firm.

10. Serve: Once frozen, scoop out your homemade Pistachio Ice Cream into bowls or cones. Enjoy!