Add 2 tablespoons of milk to a small bowl and mix in the cornstarch to create a smooth slurry. Set aside. Mix together the cream cheese, peanut butter and salt in a medium bowl until smooth.

Combine the remaining milk with the cream, sugar, corn syrup and honey in a 4-quart saucepan. Bring the mixture to a boil over medium-high heat and continue boiling for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry.

Return the mixture to medium-high heat and bring back up to a boil. Cook, stirring constantly with a spatula, for about 1 minute, until the mixture has thickened slightly.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cool in an ice bath or in the refrigerator for at least 4 hours, up to overnight.

Freeze in an ice cream maker according to manufacturer’s directions. Melt the chocolate either in a glass bowl set over a saucepan of simmering water or in the microwave. When the ice cream is nearly done churning, drizzle the melted chocolate into the ice cream maker in a slow, steady stream, avoiding the mixing blade as best you can. Transfer to a container with a tight-fitting lid, cover, and freeze until firm, about 4 hours.