Dissolve corn starch in ½ cup of whole milk; this will create a smooth custard. Set it aside as you prepare the remaining ingredients.

Combine the remaining milk and sugar in a saucepan. Boil over medium-high heat, then reduce to low. Stir in the corn starch mixture and cook until thickened, about 5-7 minutes. Remove from heat and let it cool.

Blend the chopped beets with rose water in a food processor until smooth. Strain to obtain a vibrant beet-rosewater mixture, which will add both color and flavor to your ice cream.

Mix the beet-rosewater, heavy cream, salt, and optional vanilla into the cooled custard.

Refrigerate the mixture for several hours or overnight.

Freeze the mixture in an ice cream maker. As it begins to set, add the chopped pistachios.

Serve your creamy rose ice cream topped with whipped cream, candied nuts, and a sprinkle of fresh rose petals.