Why do you need eggs when making icecream?
There are two main base recipes for ice cream. French style ice cream contains egg yolks, which help make it soft, rich, smooth, creamy, custardy. Philadelphia style ice cream (sometimes called American style) has no eggs, and relies on the fat in the cream to keep it soft, but will still never be as rich and smooth as French style, and will still tend to freeze harder.

You can make pretty much any ice cream in either style, including the pistachio-almond you want to make. You can look around for recipes without eggs; I wouldn't be surprised if you manage to find one one. Or you can simply use a Philadelphia style base, and look at one of the recipes you found to see how to add the pistachio and almond. Depending on how rich you want it, you'll want 2-3 cups of heavy cream for each 1 cup of milk; about 3/4 cup of sugar should work, depending on how sweet you want it. If that's not rich enough for you, you can even replace the milk with cream. (You could also just go find a recipe for Philadelphia style vanilla ice cream and use that as a base - it doesn't get much simpler than that.)

(P.S. You could also try gelato, something like this recipe - it uses corn starch as a stabilizer instead.)