Spicy Pumpkin Ice Cream | La Cucina Grandinetti

Ingredients

• 1 small pie pumpkin or Kabocha, Buttercup or butternut squash (2 to 3 pounds) (alternatively you can use 3/4 cup of canned pumpkin)
• 2 cups whole milk, divided use
• 1 tablespoon plus 1 teaspoon cornstarch
• 1-1/2 ounces (3 tablespoons) cream cheese, at room temperature
• 1/4 teaspoon fine sea salt
• 1/4 cup honey
• 1-1/4 cups heavy cream
• 2/3 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1 tablespoon Chinese 5-spice powder