In a saucepan, put egg yolks and Vanilla Sugar. Whisk to combine and whisk until light yellow and it falls in ribbons from the whisk. Add cream and milk, whisk to combine.
Use Sous Vide and put a lid tightly on a quart bottle. Heat until 158°F and hold there until about 30 min to 1 hour.
Remove and let sit for about 20 min before putting in the fridge for several hours. Add salt, vanilla, and Rose Water. Move ice cream base to an ice cream maker and churn until it is all frozen and firm.
Meanwhile, whip egg whites with ¼ c. sugar until medium firm peaks form. When ice cream is frozen, fold in egg whites and move to a bowl folding in the Rose Syrup. Freeze in freezer for about 2-4 hours, or until firm set and ready to eat. Makes about 2 quarts. Note: This recipe does use raw egg whites. If you have a health concern, you may leave them out, but the ice cream won't be as soft and fluffy. You may also use pasteurized egg whites.