In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of sugar, and a pinch of salt. Whisk together until the sugar dissolves completely.

Add 2 tablespoons of rose water to the cream mixture and blend well. Taste and adjust as needed.

Pour the prepared mixture into an airtight container and refrigerate it for at least 2 hours.

Pour the chilled mixture into your pre-frozen ice cream maker. Churn for about 25-30 minutes.

Gently fold in 1/2 cup of chopped, roasted pistachios using a rubber spatula.

Transfer the ice cream mixture into a sealed container and spread it evenly. Freeze for at least 4 hours, or until completely firm.