Place the 1 ⅓ cups pistachios in a food processor and process until finely ground, but not to a paste. Set aside.
In a medium sauce pan, place the milk, sugar, 1 cup of the heavy cream, and salt over medium heat. Stir occasionally until sugar is dissolved and mixture is warm. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes.
Strain the warm nut mixture through a fine mesh sieve into a medium bowl, pressing the nuts to remove as much liquid as possible, and discard the solids. In another medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan you used for the milk.
Stir the yolk mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the remaining 1 cup of heavy cream into a clean medium bowl and set a fine mesh sieve on top. Pour the custard through the strainer and stir it into the cream. Add the vanilla extract and almond extract and stir until combined.
Refrigerate until cold. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. I used the ice cream maker attachment for my KitchenAid mixer and mixed it for 25 minutes, adding the chopped pistachios in the last 5 minutes. You could also fold in the chopped nuts at the end with a rubber spatula. Remove the ice cream to an airtight container and store it in the freezer for at least four hours or until ready to eat.