Pumpkin Ice Cream with Gingersnaps

INGREDIENTS

For the ice cream:

3/4 cup

canned pumpkin puree

2 cups

whole milk

1 tbsp

plus 1 tsp cornstarch

1 1/2 oz

cream cheese (softened to room temperature)

1/4 tsp

fine sea salt

1/4 cup

honey

1 1/4 cups

heavy cream

2/3 cup

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