1. In a bowl, place the rose petals and add the sugar. Rub them with your fingers until the sugar dissolves and the petals release all their aroma. In the mixer bowl, add the heavy cream and whip until it becomes fluffy and turns into whipped cream. Lower the speed and add the sweetened condensed milk. Continue mixing and add the rose petals with the sugar and the food coloring. Continue whipping. Completely lower the mixer speed and add the rose water. Line a rectangular mold measuring 12x31cm with plastic wrap. Pour the ice cream mixture into it and cover it well with the plastic wrap. Place it in the freezer for 2 hours, then transfer the ice cream to the mixer bowl or a bowl and whip again. This process helps break up any potential ice crystals. Replace the plastic wrap in the mold and spread the ice cream inside. Place it in the freezer for about 5-6 hours to freeze solid. To serve, dip your ice cream scoop into a glass of water and scoop out balls of ice cream.
