Pumpkin Gingersnap Ice Cream

* Recipe makes close to 6 cups of ice cream.

Make a slurry by stirring together 1/4 cup of milk with the cornstarch and set aside.

In a medium saucepan, whisk together the remaining milk, corn syrup, heavy cream, sugar and salt. Cook on medium until it comes to a slow boil. Allow mixture to boil for 4 minutes, stirring constantly. Then stir in slurry and cook for 2 more minutes.

Remove 1/2 cup of the hot milk mixture and stir it into the cream cheese until blended, then add the mixture back into the hot milk. Remove from heat and add pumpkin and spices into the milk mixture. Whisk until smooth.

Chill mixture overnight, or until completely cooled (you may put it in a gallon bag and set it in an ice bath to speed up this process).
Add vanilla to chilled mixture then pour the mixture into an ice cream maker and churn (according to manufacturer’s instructions) until thick.

Remove the ice cream from the ice cream maker and stir in bourbon. Place in an airtight container and freeze for 2 hours.

Remove and stir in crushed gingersnaps. Freeze for 2-3 more hours before serving.