Heat the milk and cream over medium heat until warm, not boiling—look for light steam, not bubbles.

Whisk the egg yolks and sugar in a separate bowl until pale and slightly thickened.

Slowly pour the warm milk into the yolks while whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon. If lumps form, remove from heat and whisk quickly.

Stir in the rose water and salt. If the flavor feels too strong, add a small splash of milk to balance it.

Let the custard cool, then cover and refrigerate for at least 2 hours until fully chilled.

Churn in an ice cream maker according to instructions, adding pistachios in the final minutes.

Transfer to a container and freeze for at least 4 hours until firm but scoopable.