Sesame Snap Ice Cream

To make the ice cream base: In a medium mixing bowl beat the honey and corn syrup into the eggs until thickened and pale yellow. Set aside. MIx 2 tablespoons of the milk with cornstarch in a small bowl. Set aside. Slowly bring the milk to a simmer in a heavy medium saucepan. Once simmering slowly beat the hot milk into the egg and sugar mixture. Pour the mixture back into the pan and heat slowly over low heat until it is between 165-170 degrees. Remove from heat and mix in cornstarch slurry and the tahini. Once mixed pour through a strainer into a large clean bowl. Let cool slightly and then add in the heavy cream and vanilla. Cover and refrigerate until cold at least 3 hours.
To make the cookie cream filling: Beat honey and butter on low together until smooth and creamy. Slowly beat in powdered sugar and then whipping cream. Increase speed to high to get a fluffily consistency. Slowly mix in the candied ginger.
To make the ice cream: Stir chilled custard mixture. Then freeze based on your ice cream maker instructions. As the ice cream is freezing remove the cookies and break up each of them into about 8 pieces. Once the ice cream is done pack into an air tight container folding in the cookies pieces as you go. Press the ice cream with parchment paper and seal with an air tight lid. Freeze for at least 4 hours.