In a large mixing bowl, add 8 oz of softened cream cheese and 1 cup of granulated sugar. Beat together at medium speed for about 2–3 minutes until smooth and fluffy.

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. Mix on low speed for another 2 minutes until fully incorporated.

Pour the mixture into an ice cream maker, and churn according to the manufacturer's instructions for 20–25 minutes, folding in 1/2 cup of roughly chopped pistachios in the last 5 minutes.

If using the no-churn method, fold the pistachios into the mixture, then pour it into a freezer-safe container.

Place the container in the freezer and allow it to freeze for at least 6 hours or until firm.

When ready to serve, let it sit at room temperature for about 5 minutes before scooping. Garnish with extra pistachios or dried rose petals.