For the base take the cookie crumbs and combine melted butter. Grease a cake tin and add this mixture in it and press it gently. keep in fridge to set for 15 minutes
For ice cream :
In some cold milk and cornflour and keep it aside.Boil milk in a pan and stir it continuously. add cream and vanilla extract
In another pan heat some water and caramelize sugar. Add this sugar to the boiling milk aling with the cornflour and keep stirring for 5 minutes.
Cool down the mixture and pass it through muslin cloth twice or thrice to avoid lumps.
Let the ice cream mixture cool down at room temperature . Take the cake tin and add place gulab jamun layer over cookie crumbs and pour the ice cream mixture.
Refrigerate for 2-3 hours. Garnish with chopped pistachos and edible flowers . Serve immediately
Gulabjam icecream cheesecake is a fusion and makes perfect summer dessert .
