In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and a pinch of salt. Heat over medium temperature until simmering for about 5-7 minutes.

In a separate bowl, whisk together 4 large egg yolks and 3/4 cup of granulated sugar until smooth and pale, about 2-3 minutes.

Gradually add about a third of the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs for about 1-2 minutes.

Return the egg mixture to the saucepan with the remaining cream mixture and cook on low heat, stirring constantly for about 5-7 minutes until the custard thickens.

Strain the thickened custard through a fine mesh strainer into a clean container and let it cool for about 10-15 minutes.

Stir in 1 teaspoon of vanilla extract and 2 tablespoons of rose water, adding pink food coloring if desired.

Cover the container and refrigerate the mixture for at least 4 hours, ideally overnight.

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

Transfer the churned ice cream to a sealed container and freeze for at least 4 hours until firm.