Place a large mixing bowl and your whisk attachments in the freezer for 15-20 minutes to chill.

In a separate medium bowl, whisk together the sweetened condensed milk, rose water, vanilla extract, salt, and pink food coloring until well combined and uniform in color.

Pour the cold heavy whipping cream into your chilled mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form (about 3-4 minutes). Do not overwhip.

Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, pour the condensed milk mixture into the remaining whipped cream. Use a rubber spatula to gently fold everything together until no white streaks remain, being careful not to deflate the air.

Sprinkle the chopped pistachios and edible dried rose petals over the cream mixture. Gently fold them in until evenly distributed.

Transfer the mixture to a 9x5 inch metal loaf pan or a freezer-safe airtight container. Smooth the top with a spatula and garnish with a few extra pistachios and rose petals if desired.

Press a piece of plastic wrap or parchment paper directly against the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight, until firm.

Remove from the freezer 5-10 minutes before serving to soften slightly for easier scooping. Enjoy!