Toasted pistachio ice cream

Pistachios, shelled, toasted	1 cup
Sugar	1 cup
Salt, fine sea	¼ teaspoon
Half-and-half	2 cups
Cream, heavy	1 cup
Egg yolks	6
Almond extract	¼ teaspoon

1. In a food processor, pulse together the nuts, sugar, and salt until the nuts are completely integrated into the sugar, but not turned into a paste. 
2. In a large saucepan over medium heat, combine the half-and-half, cream, and pistachio mixture and bring to a simmer, about 12 to 15 minutes. 
3. Prepare an ice water bath for the custard, and set aside. 
4. Whisk the yolks and almond extract in a large bowl until smooth and light in color, about 3 minutes. 
5. Slowly pour the hot custard into the yolks, whisking constantly. 
6. Return the mixture to the pan, and continue cooking over medium-low heat, stirring constantly, until the custard coats the back of the spoon, about 3 to 5 minutes. 
7. Pour the custard into a clean bowl, and return to the ice water bath for 15 minutes; refrigerate for 3 to 12 hours. 
8. Freeze in an ice cream maker according to the manufacturer’s instructions.