Dissolve the cornstarch in 50ml whole milk, leave to rest.
In a small saucepan combine the heavy cream and the leftover milk, add the cloves, cardamom pods, black peppercorns, allspice berries, the star anise, coriander seeds (all toasted), cinnamon, ginger and a pinch of salt, bring to boil, take off heat and leave to steep for 45min.
Add the Assam tea leaves and return to boil, then take off heat and leave to steep for another 15min.
Sieve the mixture, discarding the tea and the spices. Return the liquid into the saucepan, add the sugar, bring to an almost boil, add the cornstarch milk and cook on medium constantly stirring until thickened. Take off heat, add the cream cheese, stir until smooth. Cool to room temp and transfer into the fridge overnight.
Freeze in your ice cream maker according to the manufacturer's instructions. Store in an airtight container in the freezer for at least 4 hours until set or spoon right away.