In a medium saucepan, combine 2 cups of heavy cream, 1 cup of milk, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture starts to simmer.

While the cream mixture cools slightly, whisk together 6 egg yolks, 3/4 cup of granulated sugar, and 1 tablespoon of xanthan gum in a mixing bowl until smooth.

Slowly pour about one-third of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Then return this combined mixture to the saucepan.

Cook the mixture over low heat, stirring constantly with a wooden spoon until it thickens and coats the back of the spoon, about 5-8 minutes.

Remove the custard from heat and strain it through a fine mesh sieve into a clean container to remove any cooked egg bits. Allow cooling slightly.

Stir in 1 tablespoon of vanilla extract and 2 tablespoons of rose water. Add pink food coloring until desired hue is achieved. Cover with cling film and cool completely in the fridge.

Chill the mixture in the refrigerator for at least 4 hours or preferably overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.

Transfer the churned ice cream to an airtight container, smooth the top with a spatula, and freeze for at least 4 hours until solid.