Prepare the Caramelized Pistachios:

• In a small saucepan over medium heat, combine the sugar and water, stirring gently until the sugar dissolves and the mixture simmers.
• Add the shelled pistachios and a pinch of cinnamon, stirring constantly until the sugar turns golden brown and coats the pistachios.
• Transfer to a parchment-lined tray to cool. Once hardened, roughly chop and set aside.

Make the Scented Eshta Ice Cream:

• In a large bowl, whisk together eshta, sweetened condensed milk, orange blossom water, and rose water until smooth. Adjust the floral waters to taste.
• In a separate chilled bowl, beat the heavy whipping cream until soft peaks form.
• Gently fold the whipped cream into the eshta mixture without deflating the air.
• Fold in the pistachio butter to enhance the nutty flavor.
• Pour the mixture into a loaf pan or cake tin, smooth the surface, and freeze for at least 6 hours or until firm.

Prepare the Pistachio Kunafa Topping:

• Preheat the oven to 350°F (175°C). Shred the kunafa dough into fine strands.
• Toss the shredded kunafa in a large bowl with melted butter, powdered sugar, and ground pistachios until evenly coated.
• Spread the mixture on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy. Let cool completely.

Assemble the Ice Cream Cake:

• Remove the ice cream from the freezer.
• Spread the cooled, crispy kunafa topping evenly over the ice cream, pressing gently to adhere.
• Garnish with caramelized pistachios and additional sliced pistachios for extra crunch and decoration.
• Return the cake to the freezer for another 1-2 hours to firm up.

Serve:

• Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly.
• Slice and serve with a drizzle of honey or a sprinkle of powdered sugar, if desired.