Blend: Transfer the pistachios, the cornstarch the orange zest, the cinnamon, the salt, the white sugar, the milk, the heavy cream and the egg yolks to a blender. Blend on high until you get a smooth mixture like a thick smoothie.

Cook: Transfer the pistachio mixture to a pot and cook over medium heat, stirring constantly with a spatula, until the mixture is bubbly. This will cook the eggs and the cornstarch.

Add the sweet condensed milk: Transfer the cooked pistachio mixture to a bowl and add the sweet condensed milk, the coconut oil, the vanilla extract, the almond extract and the vodka. Mix well with a spatula until everything is combined. Refrigerate for 2-3 hours or until cold.

Whip the cream: Transfer the heavy cream to a bowl and beat with an electric mixer until stiff peaks form (be careful not to overbeat because it will separate).

Mix: Add the cold pistachio mixture to the whipped cream in three batches, beating well after each addition. Continue beating until the mixture is light and fluffy. Incorporating as much air as possible will make the ice cream softer.

Freeze: Transfer the mixture to freezer-safe container a little more than 2 liters capacity and freeze overnight.

Serve: For the best texture, let the ice cream sit at room temperature for 15-20 minutes (depending on your freezer and the room temperature you may need a few minutes less or more).