In a medium saucepan, combine 2 cups of heavy cream, 1 cup of milk, and a pinch of salt. Over medium heat, stir gently until it just begins to simmer, about 5-7 minutes.

In a separate bowl, whisk together 5 large egg yolks and 3/4 cup of granulated sugar until smooth and pale, about 3-4 minutes.

Slowly pour one-third of the hot cream mixture into the egg yolk mixture while whisking continuously to prevent scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining cream and cook over low heat until thick enough to coat the back of a spoon.

Strain the custard mixture through a fine-mesh sieve into a clean container and allow it to cool slightly for about 10 minutes.

Stir in 1 teaspoon of pure vanilla extract and 2-3 tablespoons of distilled rose water, adjusting to taste. Optionally mix in a few drops of pink food coloring.

Cover with cling film directly on the surface and refrigerate for at least 4 hours or preferably overnight.

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

Transfer the churned ice cream into an airtight container, smooth the top, and freeze for a minimum of 4 hours.

When ready to serve, scoop into elegant bowls and garnish with fresh rose petals or crushed pistachios.