In a large bowl whisk together the double cream, condensed milk, vanilla, food colouring if using, and rose water until quite stiff. Stir in the mini marshmallows if using.
Transfer the whipped cream mixture into a freezer container or loaf tin. Sprinkle with pistachios and edible rose petals, Cover with cling film and freeze until set. About 6 - 8 hours or overnight.
To serve, take out of the freezer 10 minutes before scooping or cutting. I serve my ice cream sliced with more edible rose petals and pistachios sprinkled over the top. This ice cream is perfect served with some raspberries on the side and perhaps some shortbread, oat biscuits, or even a retro wafer.