Strawberry Cheesecake Ice Cream

In a large mixing bowl, combine the chopped strawberries with the cornstarch and 1/2 cup sugar. Stir gently. Then allow the strawberries to macerate, or soften, in the juices for at least 2 hours in the fridge.
Strain the berries, reserving or setting aside the juices.
Mash or purée half the berries and set aside; also set aside the rest of the un-mashed berries.
In a large mixing bowl, whisk together the cream cheese, 3/4 cup sugar, and milk 'til the sugar dissolves.
Whisk in the heavy cream, reserved strawberry juice, mashed strawberries, vanilla extract, and sea salt.
Turn on the ice cream freezer, and pour the mixture into the pre-frozen freezer bowl* with the churn paddle in place.
Place the cover on top, and let the mixture freeze 'til it thickens, about 20-25 minutes.
About 2-3 minutes before the freezing is completed (the ice cream should have a soft creamy texture), spoon the rest of the un-mashed strawberries, along with the graham crackers, into the ice cream, and let everything mix in completely. Your ice cream maker will be very full at this point.
Once everything is swirled into the ice cream, it's ready, and you can turn off the machine. Then scoop the soft-serve ice cream into an airtight container, and place it in the freezer for 3-4 hours, or overnight, to firm up more. Serve when ready.