Combine remaining 1 3/4 cups milk with heavy cream, brown sugar, corn syrup, honey, and salt in a medium sauce pan. Bring to a boil.
Meanwhile, mix 1/4 cup milk with milk powder, corn starch, and ice cream stabilizer. Make a paste.
Once ice cream base mixture has come to a boil, stir in paste and let it return to a boil for about a minute.
Add remaining ingredients to a blender. Then pour ice cream base into the blender. Be careful (it's hot!). Blend until fully combined.
Setup a large bowl filled with ice and water. Pour the pumpkin ice cream base into a large ziplock bag. Remove the air and submerge in ice bath until fully chilled.
Let the ice cream base mature overnight in the fridge.
When ready to churn, follow instructions on your ice cream maker. I used a Pacojet for this recipe. If using a standard machine, add 2 tablespoons of vodka just before churning to keep the ice cream slightly soft when serving directly from the freezer.