To a saucepan over medium heat bring the milk to a gentle simmer, but do not boil.

In a mixing bowl whisk together the egg yolks & sugar. Slowly temper in the milk to the egg yolks. Add the mixture back to the saucepan & continue cooking until the milk slightly thickens, about 4 minutes.

Transfer the mixing back to the mixing bowl. Whisk in the cream cheese, heavy cream, vanilla & salt until fully incorporated. Run mixture through a fine mesh strainer & chill overnight.

Once the mixture has been fully chilled, transfer to an ice cream maker & churn for 30 minutes.

Add half the churned ice cream to a loaf & half the raspberry sauce. Swirl raspberry sauce into the ice cream using an offset spatula & repeat.

Finish with a sprinkle of graham cracker crumbs if desired. Transfer to the freezer & let chill for a minimum of 4 hours.

To a saucepan over medium heat add the raspberries, sugar, lemon juice & cornstarch.

Mash the berries with a fork. Cook until the berries have broken down & the sauce has slightly thickened.

Run mixture through a fine mesh strainer to remove the seeds, ensuring every little bit of sauce is squeezed out.

Refrigerate until ready to assemble.