Combine 2 cups of heavy cream, 1 cup of milk, and a pinch of salt in a medium saucepan. Heat until simmering, about 5-7 minutes. Remove from heat and cool slightly.

In a mixing bowl, whisk together 5 egg yolks and 3/4 cup of granulated sugar until pale and creamy, about 2-3 minutes.

Slowly pour one-third of the warm cream mixture into the egg yolk mixture while whisking continuously. Then incorporate it back into the saucepan with the remaining cream.

Cook the mixture over low heat, stirring continuously until it thickens enough to coat the back of a spoon, about 10-12 minutes.

Strain the custard through a fine mesh strainer into a clean bowl. Allow to cool for 10-15 minutes.

Stir in 1 teaspoon of vanilla extract, 1 tablespoon of rose water, and a few drops of pink food coloring.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Churn the mixture in an ice cream maker according to manufacturer's instructions, about 20-25 minutes.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.