In a medium saucepan, combine the milk, 1 cup of the heavy cream, 1/2 cup of the sugar, and the salt. Heat over medium heat, stirring now and then, until the mixture is steaming and small bubbles form around the edges.

In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened.

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. Then, whisk the tempered egg mixture back into the saucepan with the rest of the hot milk.

Cook over medium-low heat, stirring constantly, for 5 to 7 minutes or until the custard thickens enough to coat the back of a spoon.

Remove from heat and strain through a fine-mesh sieve into a large bowl. Whisk in the remaining 1/2 cup heavy cream, vanilla extract, almond extract, and ground pistachio paste until smooth.

Add the green gel food coloring until the desired color is achieved.

Cover the custard with plastic wrap pressing it directly onto the surface and refrigerate for at least 4 hours or overnight.

Churn in the ice cream maker for about 20 to 25 minutes, adding the chopped pistachios and white chocolate chips during the last 2 minutes.

Transfer to a freezer-safe container and freeze for at least 4 hours until firm.

Serve with extra chopped pistachios and candy eyeballs on top.