Heat the Dairy: In a medium saucepan, combine heavy cream, milk, and salt. Heat over medium, stirring occasionally until gentle simmer for 5-7 minutes.

Prepare the Egg Mixture: Whisk egg yolks, sugar, and xanthan gum until smooth and light in color for about 2-3 minutes.

Temper the Yolk Mixture: Gradually pour a third of the hot cream into the egg mixture while whisking constantly for 1-2 minutes.

Combine and Cook: Pour the tempered yolk mixture into the remaining cream, cook on low stirring continuously for 5-8 minutes until it thickens.

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

Flavor the Ice Cream Base: Once cooled, add vanilla extract, rose water, and pink food coloring; stir well.

Chill the Mixture: Cover with cling film directly against the surface and refrigerate for at least 4 hours, preferably overnight.

Churn the Ice Cream: Pour chilled mixture into ice cream maker and churn according to instructions for 20-30 minutes.

Freeze and Set: Transfer churned ice cream to a freezer-safe container and freeze for 4 hours before serving.