• Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).

Make the Ice Cream Base:

• Mix ¼ cup of the milk and all the cornstarch in a small bowl. Whisk until the cornstarch is fully dissolved. Set aside.
  
• Whisk together the pumpkin, cream cheese, honey, maple syrup, and salt. Set aside.
  

Make the Ice Cream Base:

• Place the remaining milk, cream, brown sugar, and spices in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat and then simmer for 4 minutes, whisking frequently.

  Remove from the heat and whisk in the cornstarch and milk slurry. Return to heat and bring back to a boil. Boil for one minute, or until the mixture thickens. Remove from heat.
  
• Whisk the pumpkin mixture into the milk mixture. Allow the mixture to cool to room temperature, and then chill in the fridge until it's cold to the touch (at least an hour).
  

Make the Ice Cream:

• Pour chilled mixture into a blender and blend on high until smooth.
  
• Pour mixture into ice cream maker, and churn until the mixture resembles softened whipped cream.
  
• Scrape the ice cream into a container and seal with a lid (or plastic wrap or foil) and freeze for at least 4 hours (or until hardened).
  
• Keep frozen in an airtight container, and use within 2 months.

  Optionally, serve with chopped pecans or pepitas.