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1
In a small bowl, stir together 1/4 cup of the milk and the cornstarch and set aside.
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2
In a large bowl, whisk the cream cheese and salt together, and set aside.
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3
Combine the remaining milk, the cream, the split vanilla beans, and the cinnamon sticks in a 4-quart saucepan, bring to a low, rolling boil, and cook for four minutes.
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4
Remove the mixture from the heat, stir in the cornstarch mixture and the honey.
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5
Return the mixture to a boil, and cook, stirring, until the mixture is slightly thickened, for one or two minutes (note: if it doesn't thicken much, don't worry).
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6
Gradually whisk the hot milk/cream mixture into the cream cheese.
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7
Chill the mixture overnight (or use Jeni's quick-cool method).
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8
Make the syrup by combining the sugar and water and bringing to a boil to dissolve the sugar. Add the rose water, return to a boil, cook for 3-4 minutes, then let cool.
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9
Remove the vanilla beans and cinnamon sticks from the chilled base.
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10
Freeze the ice cream according to your ice cream maker's instructions.
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11
In a freezer-safe container, add a layer of the ice cream base, then drizzle in a layer of syrup, then add a layer of chopped nuts, then another layer of ice cream, and so on, until the container is full.
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12
Cover with a sheet of parchment cut to size, seal container tightly, and freeze for several hours until hard.
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13
To serve, warm the phyllo shells according to package directions. Use a teaspoon or small cookie or ice cream scoop to make a tiny scoop of ice cream and place it in the crisped shell. If you have any syrup or nuts left, you can add a final drizzle or sprinkle to the top of the ice cream. Serve 2-3 mini scoops/shells per person.
