Add 1/2 cup (68 g) roasted pistachios and 200 g (about 3/4 cup + 1 tablespoon) of the milk to a high-speed blender. Blend until as smooth as possible, then set aside.
In a medium saucepan, combine the remaining 200 g (about 3/4 cup + 1 tablespoon) milk, 1 3/4 cups (400 g) heavy cream, 1/2 cup + 2 tablespoons (120 g) sugar, 2 tablespoons (40 g) glucose syrup, 1/4 cup (25 g) milk powder, and 1/2 teaspoon salt. Heat over medium heat until steaming.
In a separate bowl, whisk the 5 egg yolks. Slowly stream some of the hot dairy mixture into the yolks while whisking constantly to temper them.
Pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 170-175°F (77-79°C). Do not boil.
Remove the custard from the heat. Add the reserved pistachio-milk mixture, 3/4 cup + 2 tablespoons (220 g) Nuuva pistachio spread, 1 teaspoon vanilla bean paste, and 1/4 teaspoon almond extract. Blend with an immersion blender (or back into high speed blender) until completely smooth.
Transfer the ice cream base to a container. Let cool on the counter for 1 hour. Cover and refrigerate overnight, or for at least 12 hours.
Before churning, whisk well to recombine anything that settled.
Churn according to your ice cream maker's instructions until the ice cream reaches a thick soft-serve consistency.
Transfer to a freezer-safe container. Freeze for 4-6 hours, or until scoopable.
To serve, finish with chopped pistachios and a tiny pinch of flaky sea salt.
