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1
Combine the coconut cream and coconut milk, vanilla bean paste, and cinnamon sticks in a medium-sized saucepan over medium-low heat. Heat just until it comes to a boil, but don't let it actually boil. Reduce the heat to a simmer and cook for 10 minutes. Remove from the heat.
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2
While the milk and cream are cooking, set up an ice bath by placing a large bowl of ice water in the sink with another bowl sitting in it. Place a large clean bowl over the ice bath, positioning it securely so that it will remain firmly in place and the contents of the ice bath will not leak in. Place a fine-mesh sieve over the top bowl.
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3
In a medium glass or metal bowl, whisk the egg yolks and brown sugar until thickened and pale in color.
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4
Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly. Continue drizzling and whisking until the hot milk mixture is completely incorporated.
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5
Pour the custard back into the pot. With a wooden spoon, stir continuously over low heat for 6 to 9 minutes, until the custard is thick and coats the back of a spoon. (Be careful not to let the custard boil or the mixture will curdle. If steam begins to rise from the custard, briefly remove pot from heat to cool slightly while continuing to stir.)
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6
Once the custard can coat the back of a spoon, quickly pour it through the fine-mesh sieve into the chilled bowl in the ice bath, stirring the custard as it cools. When cool, add the rosewater and refrigerate, covered, for at least 4 hours or overnight.
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7
Transfer to an ice cream machine and prepare according to the manufacturer's instructions. Serve immediately or freeze. Ice cream may frozen for up to one month.
