In a large mixing bowl, beat 8 ounces of softened cream cheese and 1 cup of granulated sugar with a hand mixer on medium speed for about 2 minutes until the mixture is smooth and fluffy.

Next, 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 to the cream cheese mixture. Blend everything on low speed for approximately 1-2 minutes until well combined.

If using, add a few drops of pink food coloring for a lovely hue, mixing until evenly distributed.

If you have an ice cream maker, pour the mixture and churn according to manufacturer instructions for 20-25 minutes, adding 1/2 cup of roughly chopped pistachios during the last 5 minutes.

For a no-churn option, gently fold in the chopped pistachios, then transfer the mixture to a freezer-safe container, smoothing the top, and freeze for at least 6 hours.

Once frozen, let it sit at room temperature for about 5 minutes to soften slightly for easier scooping.

Serve in bowls or cones, optionally garnished with extra pistachios or a sprinkle of dried rose petals.