Place a large mixing bowl with a sieve set over it near the stove.

In a medium saucepan over medium heat, warm the milk and cream until it is steaming.

While the milk is heating, whisk the yolks and sugar in a small mixing bowl.

When the milk mixture is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.

Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.

When the mixture is thick enough to coat the back of a spoon, immediately pour it through the prepared sieve into the bowl to stop the cooking (discard any solids).

Add 1 tablespoon of rosewater and a drop of food coloring (if using) to the custard, stir and give it a taste. If you would like a stronger rose flavor, and up to one more tablespoon.

Let the custard come to room temperature, and then refrigerate until thoroughly chilled, at least 2 hours.

Churn according to the directions in your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours.

Scoop and enjoy! Store gelato in the freezer for up to 1 week.