For the Gulkand ice cream:
Freeze the Kitchen Aid bowl over night.
In a bowl cream the sugar and egg yolks.
Place a thick bottomed pan over low heat, add the cream and the creamed egg mixture and stir till the mixture is warm. (60-70 degree Centigrade) Remove and add the milk, a pinch of salt and allow it to cool. Refrigerate overnight.
Place the mixture in the KitchenAid ice cream bowl and churn for 10 minutes on slow speed.
Once the ice cream starts to form, add the gulkand (rosepetal jam) and toasted cashew nuts in the last 2-3 minutes.
Transfer the ice cream to an air tight container and freeze for 6-8 hours.
For the sable biscuits:
Place butter in a mixing bowl with a paddle mixer and mix for a couple of minutes till creamy, add the icing sugar and mix for a minute.
Continue adding the vanilla extract, flour and salt and gently mix on a low speed to a sandy texture, fold in the egg yolks to form a cookie dough. (Be gentle with the dough, if the gluten develops the cookies will become hard).
Wrap in cling film and refrigerate for a couple of hours.
Pre heat oven to 170 degree Centigrade. Roll out the cookie dough and cut desired shapes with a cookie cutter and bake for 10-12 minutes until the sables are golden brown. Cool on a wire rack and store in an air tight container.
Place the cookies on a tray layered with parchment. Dip the ice cream scoop into luke warm water, scoop and place into the mold, flatten and place another cookie on top. Work as quickly as possible and freeze for couple of hours before serving.