Pumpkin ice cream and ginger cookies

_MG_1944sm2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/4 teaspoon fine sea salt
1 cup pumpkin puree
1 ¼ cup heavy cream
2/3 cup packed light brown sugar
2 Tablespoons light corn syrup
1 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

In a small bowl, mix 2 Tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese and salt. Add pumpkin puree and whisk until smooth.
Combine the remaining milk with heavy cream, brown sugar, corn syrup, and spices in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency).
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the pumpkin mixture and whisk until smooth. Cool in the refrigerator until cold, at least three hours or overnight.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze until firm, at least 4 hours.

Adapted from scoopadventures.com

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