Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set it aside.
In a 4-quart saucepan, bring the rest of the milk, the heavy cream, sugar, corn syrup, and sea salt to a boil over medium high heat. Whisk the bottom occasionally to make sure it doesn’t burn. Once the mixture reaches a boil, cook the mixture for 4 minutes. Stir in the cornstarch slurry, and bring the mixture to a boil again, then cook for 2 more minutes, until the cornstarch has worked its magic and the liquid has thickened.
Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it. Whisk until the cream cheese has dissolved a bit and has evenly dispersed. Then, whisk in the remainder of the hot ice cream liquid.
Pour the mixture into a plastic bag, and seal it up nice and tight. Immerse the bag in ice water, until thoroughly chilled, which will take about 15 minutes.
Pour the chilled ice cream mixture into your prepared ice cream maker, and add the biscoff spread spoonfuls, crumbled biscoff cookies, and chopped bittersweet chocolate. Spin the ice cream for about 15 minutes, then scoop into a container and freeze for another couple hours or so. Enjoy!!!!