1/2 cup toasted pistachios, finely ground plus more chopped for topping
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt
Lemon olive oil
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, honey, and agave.
Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Remove from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Mix in the pistachios, almond extract, and salt.
Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into a bowl, pressing the pistachios with the back of a spoon to extract all the flavor. Pour the strained mixture into the ice cream maker and follow the manufacturer’s instructions. Remove ice cream and pack in a plastic container. Cover with parchment paper and close with an airtight lid. Freeze with pistachio ice cream until firm, about 4 hours. Scoop ice cream into each bowl. Top with a drizzle of lemon olive oil, some chopped pistachios, and a sprinkle of Maldon salt. Adapted from Scoop Adventures.