Preheat the oven to 350 degrees and spread out your pistachios on a baking sheet. Roast them for 10-12 minutes.

Remove pistachios from oven and transfer to a food processor.

Pulse pistachios until a smooth paste forms.

Transfer the pistachio paste to a large bowl and whisk in the cream cheese and salt until well combined. Set aside.

Stir together the cornstarch and 4 tablespoons milk to make a slurry. Set aside.

Pour milk, heavy cream, sugar and corn syrup into a saucepan. Bring this mixture to a boil over medium-high heat. Boil for 4 minutes.

Remove from heat and stir in the cornstarch slurry.

Put the saucepan back over medium-high heat and cook until thickened. and coats the back of a spoon.

Slowly whisk the hot mixture into the cream cheese/pistachio mixture until smooth and incorporated.

Place this bowl into a large bowl filled with ice and cold water to chill. Once chilled, cover in plastic wrap and refrigerate overnight.

Pour chilled custard into your ice cream machine and churn (according to manufacturers' instructions) for 25 minutes.

Add almond extract and chopped pistachios (if desired) and churn for another 5 minutes or until thick and creamy.