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In a saucepan, combine milk and cream. Heat gently until just simmering.
In a bowl, whisk sugar and egg yolks until pale and creamy.
Slowly pour hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not boil.
Remove from heat, stir in rose water and salt. Let cool to room temperature.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions.
During the last 5 minutes of churning, add the chopped pistachios.
Transfer ice cream to a container and freeze until firm, about 4 hours.
Serving and Storage Tips
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