Leave the icecream maker bowl in the freezer overnight. Start with the Cusineart plain vanilla icecream recipe: https://www.cuisinart.com/recipes/desserts/5200/ 1 cup whole milk + 2 cups heavy cream + 3/4 cup sugar + 1 tbsp vanilla extract + pinch salt. Mix everything, cool overnight in the fridge. Add it to the icecream maker, and run it for about 15 mins (almost set consistency). With the churner still running, pour Dabur rose syrup (around a couple tablespoons), make sure there's still streaks of pink and white. Crush the chikki coarsely, and fold into the icecream, transfer to a container and freeze. The cashew and rose petals in the Swad chikki makes this really special! It looks something like this: https://www.amazon.in/Charlie-Chikki-Cashew-Rose-Petal/dp/B01D33KINY This could be plated with some Gulkand, some chikki crush on the side, to make it fancy. http://www.dabur-usa.com/Rose-syrup.html