In a food processor, grind the pistachios until finely chopped. Set aside.
In a saucepan, combine the heavy cream, milk, sugar, and salt. Heat until the mixture is warm and the sugar has dissolved.
In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the yolks, stirring constantly.
Pour the yolk mixture back into the saucepan. Cook on low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract and ground pistachios.
Strain the mixture through a fine sieve, pressing on the solids. Discard solids.
Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
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