In a large mixing bowl, use an electric mixer on medium speed to beat the room-temperature cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add the granulated sugar to the cream cheese, mixing until fully combined, which should take another 1-2 minutes.

Pour in the heavy cream, whole milk, and sweetened condensed milk into the bowl. Whisk until well incorporated, about 1-2 minutes.

Stir in the vanilla extract, rose water, and fresh lemon zest until fully blended.

Cover the mixture tightly and refrigerate for 2-3 hours until chilled.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.

In the last few minutes of churning, gently fold in the chopped pistachios and edible rose petals.

Transfer the churned ice cream into an airtight container, smoothing the top for an even finish. Freeze for 4-6 hours or until firm.

When ready to serve, take the ice cream out of the freezer and let it sit at room temperature for about 5 minutes for easier scooping.