Pumpkin Ice Cream with Gingersnaps

For the ice cream:

• 3/4 cup canned pumpkin puree
• 2 cups whole milk
• 1 tbsp plus 1 tsp cornstarch
• 1 1/2 ounces cream cheese (softened to room temperature)
• 1/4 tsp fine sea salt
• 1/4 cup honey
• 1 1/4 cups heavy cream
• 2/3 cups packed light brown sugar
• 2 tbsp dark corn syrup
• 1/4 tsp ground cloves
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger

For the gingersnap bites:

• 3/4 cup ground gingersnap cookie crumbs
• 1/2 stick butter

1. Heat the butter in a small pan until it starts to turn brown. Keep a close eye on it as it can burn very fast.
2. Once it's a deep golden color take it off the heat and add the gingersnap crumb.
3. Mix well and set aside to cool.
4. In a bowl whisk the cream cheese and salt until soft and creamy. Add the pumpkin and honey.
5. Whisk until everything is smooth and well mixed.
6. Mix 2 tbsp of the milk in a small bowl along with the cornstarch and set aside.
7. Pour the remaining milk into a pot with the cream, sugar, corn syrup and spices.
8. Heat over a medium heat until a rolling boil starts. Boil slowly for 4 minutes.
9. Remove from the heat and whisk in the cornstarch mix.
10. Place the pot back on the heat and bring back to a boil. Boil for a further 2 minutes and the mixture gets slightly thicker.
11. Remove from the heat and gradually whisk into the pumpkin mixture. Mix until smooth.
12. Transfer the whole mixture to a 1 quart zip lock bag and seal.
13. Place the bag into the ice water bath and let it cool for at least 30 minutes.
14. Once it's cool transfer it to your ice cream maker and follow the instructions for that. It usually takes about 20-25 minutes to be fully churned.
15. After it finishes in the machine, place half of it in a small plastic Tupperware. Sprinkle some of the cooled gingersnap crumbs on top.
16. Spread the rest of the ice cream on top and sprinkle with more of the crumbs. Seal with the lid and place into the fridge for at least 4 hours or overnight.