1-1/3 cups whole milk, well chilled 1-1/8 cups granulated sugar 3 cups heavy cream, well chilled 1-1/2 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1-1/2 cups shelled pistachios, roughly chopped (use plain or lightly salted -- do not use red pistachios)

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, and vanilla and almond extracts. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the pistachios. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.