✓ Whisk together the heavy cream, whole milk, and 3/4 cup granulated sugar in a medium saucepan over medium heat

✓ Heat the mixture until it begins to steam and small bubbles form around the edges, about 3 minutes; do not let it boil

✓ In a separate bowl, beat the softened 8 oz cream cheese until smooth, then gradually add the warm cream mixture while stirring constantly

✓ Stir in the vanilla extract and salt; continue mixing until the mixture is uniform and glossy

✓ Transfer the custard to a shallow container, cover, and chill in the refrigerator for at least 2 hours or until completely cold

✓ Combine the 1 cup raspberries, 2 tbsp sugar, and 1 tbsp lemon juice in a small saucepan over low heat

✓ Cook, stirring gently, until the berries break down and the sauce thickens, about 5 minutes; the sauce should coat the back of a spoon

✓ Remove the raspberry sauce from heat and let it cool to room temperature, then refrigerate until chilled

✓ Toast the graham cracker crumbs in a dry skillet over medium heat for 2 minutes, stirring constantly until they turn golden brown and emit a nutty aroma

✓ Spread the toasted crumbs evenly on a parchment‑lined baking sheet and let them cool; this will become the crunchy base for the ice cream

✓ Set up the ice cream maker according to the manufacturer’s instructions and ensure the freezer bowl is frozen solid

✓ Pour the chilled custard into the ice cream maker and churn on low speed for 20 minutes, or until the mixture thickens to a soft‑serve consistency

✓ During the last 5 minutes of churning, drizzle half of the cooled raspberry sauce into the churn, allowing it to swirl without fully mixing

✓ Transfer the churned ice cream to a freezer‑safe container; layer the toasted graham crumbs at the bottom, then spread the ice cream over them

✓ Drop the optional cubed cream cheese evenly across the surface; these pockets will melt slightly during the final freeze, creating cheesecake ribbons

✓ Swirl the remaining raspberry sauce over the top using a spatula, creating a marbled effect

✓ Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm enough to scoop

✓ Scoop the ice cream into chilled bowls; the texture should be smooth with occasional creamy cheese pockets

✓ Garnish each serving with a few fresh raspberry halves and a light dusting of graham crumb for added crunch

✓ Serve immediately or store in the freezer for up to one week, allowing the ice cream to soften for 5 minutes before the next scoop