In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy, about 3-4 minutes.

Gradually add the heavy whipping cream, whole milk, rose water, vanilla extract, and lemon juice. Mix on medium speed until thicken slightly, about 4-5 minutes.

If using, add pink food coloring and gently fold until the desired hue is achieved.

For those using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions.

If using the no-churn method, fold in chopped pistachios after mixing wet ingredients, then transfer to a freezer-safe container and let freeze for at least 6 hours.

Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.