Whip the cream cheese in a large bowl until completely smooth… no lumps at all. Mix in the salt.
In a small bowl, mix together the cornstarch and 1 tablespoon whole milk and mix until combined.
In a heavy sauce pan, combine the whole milk, heavy cream, sugar and corn syrup. Bring to a boil on medium heat, then boil for 4 minutes, exactly. Remove from heat, add in the smooth cornstarch and stir until totally smooth.
When the mixture is hot, slowly pour it over the cream cheese, whisking as you go so there are no clumps in the cream cheese.
Put the bowl in the freezer for 15 minutes until it cools.
Pour the mixture into your ice cream machine and freeze according to directions.
While the ice cream is freezing, make the raspberry sauce by adding the raspberries, water, sugar, lemon juice and a medium sauce pan and simmer. Add the cornstarch with 1 tablespoon water and stir until smooth. Then add to the raspberry mixture and boil until the juices are thick.
Strain the juice in a mesh strainer to remove the seeds. I use a spoon to stir and I push the mixture through the mesh strainer.
Refrigerate the sauce until room temp or cold.
When the ice cream is almost done freeing, add in the raspberry swirl sauce.
Usually you can tell when the ice cream is done when it pulls away from the sides.
Pour into an ice cream container to freeze for a few hours.