Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.
- Soften the cream cheese by placing it on a plate and microwaving for 10 seconds per side. Place the cream cheese in a large metal bowl and cut into a few pieces.
- In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to bubble and the mixture thickens.
- Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining 1/2 cup whole milk, heavy cream, salt and vanilla extract.
- Place the bowl with the custard in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
- Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer half the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers, then top with the remaining half and more graham crackers. Insert a butter knife vertically into the pan and draw an S pattern through the ice cream a few times to distribute the graham crackers. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.