Add the cream, milk, and ½ cup of pistachios to the blender and select the Mixer Function.
Pour the mixture into a large container and chill in the fridge for about an hour.
Strain the mixture to remove the pistachios. Discard the pistachios. Pour the liquid back into the blender.
Mix the sugar and the xanthan gum together and add to the blender, add the almond extract, and the amaretto if using. Select the ice cream function.
Add 5-7 drops of green food coloring and blend on low if you want your ice cream green in color.
Pour into shallow containers, add ½ cup shelled pistachios divided between the trays. Press the pistachios down into the ice cream mix. Cover with parchment and freeze for 6-8 hours.
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