Warm Dairy – In a medium saucepan combine heavy cream, whole milk, ⅜ cup (75 g) sugar, and salt. Heat over medium until steaming but not boiling.

Whisk Yolks – In a bowl whisk egg yolks with remaining ⅜ cup (75 g) sugar until pale.

Temper – While whisking, slowly ladle hot cream into yolks. Return mixture to saucepan.

Thicken Custard – Cook over medium, stirring constantly, until custard coats the back of a spoon or reaches 170 °F / 77 °C. Remove from heat.

Flavor & Chill – Whisk in 3 oz softened cream cheese until silky, then add rosewater, vanilla, and a speck of pink gel if using. Strain through a fine sieve into a bowl. Cover and chill ≥ 4 h (or overnight) until thoroughly cold.

Churn – Churn custard in an ice-cream maker per manufacturer instructions (≈ 20 min) until soft-serve consistency. Add chopped pistachios during the last minute.

Swirl – Layer churned ice cream into a freezer container, drizzling spoonfuls of sweetened 2 oz cream-cheese swirl between layers for cheesecake ribbons. Swirl lightly with a knife.

Harden – Press parchment on top, cover, and freeze 2–3 h until scoopable. Garnish servings with extra pistachios or a drizzle of honey.