In a blender puree the strawberries, except the few set aside.
Add in the milk, rose water, and extract. Blend again just until evenly combined.
In the bowl of a stand mixer, whip the cream, just until stiff peaks form. Don't over whip or it will separate into butter.
Fold the strawberry mixture into the whipped cream until evenly combined.
If you want a deeper pink, stir in the food coloring.
Line a 9x5" metal loaf pan with parchment paper. Pour the ice cream mixture into it and use a spatula to gently smooth out the surface.
Put the ice cream in the freezer, and let it freeze until frozen solid-- or up to overnight.
Allow the ice cream to soften for five minutes before scooping and serving.