Place coconut cream, coconut sugar, and vanilla bean paste into a saucepan and stir constantly over a medium heat until large bubbles form on the surface. This will take around 10 minutes. Remove from heat and set aside to cool. Refrigerate overnight in a sealed, air tight container. Line a 9”x11” baking tray with baking paper and set aside. Place the caster sugar and water into a heavy-based saucepan and stir over low heat until all sugar is dissolved. Allow to simmer over a high heat until mixture has turned a rich toffee color. Do not burn! Pour toffee onto a baking tray and gently move the tray to thin out the toffee over the baking paper. Pour nicecream mixture into a compressor ice cream maker and churn for 25 minutes or until thickened and frozen. Crack the toffee using the handle of a heavy knife and place into a Ziploc bag. Wrap in a tea towel and hit with a rolling pin until it has broken into small pieces. Add to nicecream and allow to churn for a further 2 minutes.