In a bowl, combine the rose petals and sugar. Rub the petals and sugar together with your fingers until the sugar dissolves and the petals release their aroma.
In the bowl of a mixer, whip the cream until it becomes foamy and forms soft peaks. Reduce the mixer speed and add the sweetened condensed milk, continuing to beat. Add the rose petals and sugar mixture along with the food coloring, and continue beating until well combined. Finally, reduce the mixer speed to its lowest setting and add the rose water.
Line a rectangular mold (12x31cm) with plastic wrap, ensuring it covers the bottom and sides. Pour the ice cream mixture into the mold and cover it well with plastic wrap.
Place the mold in the freezer for 2 hours. After 2 hours, remove the ice cream from the mold and beat it again in the mixer bowl or a separate bowl to break up any ice crystals. Return the mixture to the mold, cover with plastic wrap, and place it back in the freezer for an additional 5-6 hours, or until fully frozen.
To serve, dip an ice cream scoop into a glass of warm water before scooping balls of ice cream to prevent sticking.