In a medium saucepan, combine heavy cream, milk, and a pinch of salt. Heat over medium until gently simmering (about 5-7 minutes), then remove from heat and cool slightly.

In a mixing bowl, whisk together egg yolks, granulated sugar, and xanthan gum until smooth and light in color (about 2-3 minutes).

Slowly pour one-third of the hot cream into the egg mixture while whisking continuously. Gradually return the entire mixture to the saucepan.

Return saucepan to low heat, stirring constantly for 7-10 minutes until thickened enough to coat the back of a spoon.

Remove from heat and strain the mixture through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Allow to cool for 15 minutes.

Stir in vanilla extract and rose water. Add pink food coloring if desired and mix until fully combined.

Cover the custard, refrigerate for at least 4 hours or overnight.

Pour the custard into an ice cream maker and churn according to manufacturer's instructions (about 20-25 minutes).

Transfer churned ice cream to an airtight container, cover with parchment paper or a lid, and freeze for at least 4 hours.