Process the pistachios in a food processor or blender until it becomes a smooth paste.
Combine 2 TBS of the milk, the cornstarch to form a slurry.
In a separate bowl whisk in cream cheese and pistachio paste.
Cook the rest of the milk, cream, sugar, and corn syrup in a saucepan (at least 4 quart size as it will foam up a lot).
Remove from heat and add the slurry.
Return back to heat and cook until thicken about 1 minute. (The thicker it is the harder your ice cream will be).
Whisk into the cream cheese mixture and then pour into a 1 gallon Ziploc bag.
Submerge the bag into an ice batch and let it sit for at least 30 minutes. You might need to add more ice. I usually put it in the fridge too. I find it best to give yourself an hour or more to chill it in the fridge.
Turn your Ice Cream Maker on and snip the corner of your fully chilled bag of mixture and pour it in to be processed.
Transfer to a freezer safe container top with parchment paper and then freeze for at least 4 hours before serving.