In a medium saucepan, combine heavy cream, milk, and a pinch of salt over medium heat. Stir gently and watch for small bubbles forming at the edges, about 5-7 minutes.

In a separate mixing bowl, vigorously whisk together egg yolks, granulated sugar, and xanthan gum if using until smooth and pale yellow, about 2-3 minutes.

Gradually pour about a third of the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, return to the saucepan with the remaining cream.

Place the saucepan back on low heat and stir continuously until thickened, about 5-10 minutes.

Remove from heat and strain the custard through a fine mesh strainer into a clean bowl. Allow to cool slightly, about 5-10 minutes.

Mix in vanilla extract, rose water, and pink food coloring if desired, stirring thoroughly until combined.

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

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

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