In a medium saucepan, combine heavy cream, milk, and a pinch of salt. Heat until simmering, then remove from heat.

In a separate bowl, whisk together egg yolks, sugar, and xanthan gum until pale yellow and smooth.

Gradually pour a third of the hot cream into the egg mixture while whisking continuously, then return everything to the saucepan.

Cook over low heat while stirring for 8-10 minutes until it coats the back of a spoon.

Strain the mixture through a fine mesh strainer into a clean container and let it cool slightly.

Once cooled, stir in vanilla extract, rose water, and food coloring if desired.

Cover and chill in the refrigerator for at least 4 hours or overnight.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

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