Whisk together egg yolks in a heat-safe bowl and set aside.

Place cream, milk, sugar, and extract in a heavy-bottomed saucepan.

Heat until the sugar dissolves and the mixture is just about to boil.

Add food coloring if desired.

Remove the mixture from heat.

Slowly pour it into the egg yolks whisking constantly, tempering the yolks..

Scrape the tempered mixture back into the saucepan.

Stir with a wooden spoon over medium heat until the custard thickens and covers the back of the spoon.

Strain back into the heat-safe bowl.

Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Transfer the mixture to an ice cream maker and process according to the manufacturer's directions.

When the ice cream has reached soft serve consistency, mix in the pistachios and white chocolate chips.

Transfer to a freezer-safe container.

Freeze for at least an hour until the ice cream hardens enough to scoop.