For the caramel ripple sprinkle 100gr sugar evenly over the bottom of a heavy-duty 4-quart saucepan, set it over low heat and cook barely stirring only when the inner layer of sugar starts to melt, mix the liquified sugar with the crystallized sugar on top of it very gently. When all of the sugar is liquified, continue cooking on low stirring until the caramel is penny-bronze in color. Take off heat, slowly add 180ml heavy cream a little at a time, stirring constantly until fully incorporated. If there are any lumps of hardened caramel left, return to low heat and cook stirring until completely melted. Take off heat, add a pinch of salt, cool to room temperature and store in a sealed jug until ready to use.
Dissolve the cornstarch in 50ml whole milk, leave to rest.
For the ice cream base prepare an another batch of caramel like you did the first time, only now using 88gr sugar. When the caramel is bronze in color, add a pinch of salt, followed by 200ml heavy cream and the leftover milk, stir together and cook until no lumps of hardened caramel are left. Bring the mixture to an almost boil, add the cornstarch milk and cook constantly stirring until thickened. Take off heat, add the cream cheese, stir until smooth. Cool to room temperature, then transfer into the fridge overnight.
Freeze in your ice cream maker according to the manufacturer's instructions. Transfer into an airtight container, swirling in pockets of the caramel sauce (use half of the prepared amount) and store in the freezer for at least 4 hours until firm enough to scoop.
Serve with crushed salted pretzels and chocolate ice cream flavors.