Toast 150 g shelled pistachios in a dry 10-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.

Set aside 40 g of the toasted pistachios and roughly chop them for the mix-in later. Pulse the remaining 110 g in a food processor until they form a coarse paste.

In a 2-quart saucepan, combine the pistachio paste, heavy cream, whole milk, and salt over medium heat. Heat until steaming and small bubbles form at the edge, about 5 minutes. Do not let it boil.

Meanwhile, whisk the egg yolks with the allulose in a mixing bowl until pale, about 1 minute.

Slowly pour a ladle of the hot cream mixture into the yolks, whisking constantly to temper them. Pour the warmed yolk mixture back into the saucepan.

Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and reaches 175 F / 79 C on an instant-read thermometer, about 4 to 5 minutes. Do not let it go past 180 F / 82 C or the eggs will curdle.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or pistachio skin. Stir in the vanilla and almond extract.

Cover the custard and chill in the fridge for at least 4 hours, or overnight, until fully cold.

Churn in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency.

Fold in the reserved 40 g chopped pistachios during the last minute of churning.

Transfer to a 9x5-inch loaf pan, press parchment paper directly onto the surface, and freeze for at least 4 hours until firm and scoopable.