In a small bowl, mix cream cheese and Biscoff until thoroughly combined. Set aside.

In another small bowl, whisk the cornstarch with 2 tablespoons of whole milk until mixed thoroughly. Set aside.

Place the 2 cups of whole milk, sugar, salt, corn syrup, and heavy cream in a medium-sized saucepan. Heat it over medium heat until milk starts bubbling (but not boiling), stirring constantly. It will get slightly thicker.

Remove from the heat and slowly add the cornstarch while constantly stirring.

Bring it back on the stove and cook, constantly stirring, for 3-4 minutes.

Remove it from the heat and add the cream cheese and Biscoff mixture. You will need a whisk and a spatula. Starting with spatula, stir until it melts and then switch to the whisk and whisk until it is a smooth mixture. It takes 3-4 minutes for it to fully melt and become a homogenous mixture. Set aside and allow it to cool down to room temperature. If you prefer, you can put it in a large ice filled bowl to fasten the cooling time.

Once cooled, strain it through a fine-mash strainer. Transfer it into the bowl of an ice cream maker.

Churn it for 20 minutes. Add the walnuts and churn for 5 more minutes. (The amount of time may change depending on your ice cream maker. Check your manual for churning time.)

Transfer the ice cream to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until firm, at least 4 hours, preferably overnight.

Take it out at least 5 minutes before serving to make it easily “scoopable”.

When ready to serve sprinkle chopped walnuts on top.