In a large mixing bowl, beat 8 oz of softened cream cheese with 1 cup of granulated sugar until smooth and fluffy, about 3–5 minutes.

Add 2 cups of heavy whipping cream, 1 cup of whole milk, 2 tablespoons of rose water, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Blend on low speed for about 2 minutes.

If desired, add pink food coloring, a few drops at a time, to achieve your preferred hue.

For the churn method, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20–25 minutes, adding the chopped pistachios in the last 5 minutes.

For the no-churn method, fold in the pistachios and pour the mixture into a freezer-safe container. Freeze for at least 6 hours or until firm.

Once the ice cream is firm, let it sit at room temperature for about 5 minutes to soften slightly before scooping into bowls.