In a medium mixing bowl, whisk together the heavy cream, milk and sugar until the sugar is dissolved. Whisk in the rose water, 1 tablespoon at a time, mixing and tasting after each addition.
Pour the mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Meanwhile, mash the raspberries with a fork. Either mix in the raspberries during the final minutes of the ice cream churning, or fold them in when you transfer the ice cream to a container.
Freeze in a covered container until solid, a few hours.
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