In a small bowl, mix 2 tablespoons of milk with cornstarch until smooth to make a slurry. Set aside.

In a large bowl, mix together the cream cheese, peanut butter and salt until smooth.

In a saucepan, add milk, heavy cream, sugar, corn syrup and honey and bring to a boil over medium-high heat. Boil for about 4 minutes.

Take the saucepan off the heat and whisk in the cornstarch slurry.

Put the saucepan back on the heat and bring to a boil, stirring frequently, until mixture is slightly thickened.

Slowly whisk the hot cream mixture into the peanut butter mixture until smooth.

Put the bowl into an ice bath to cool and refrigerate overnight.

When ready to churn, pour the custard into the ice cream maker and churn according to manufacturer's instructions.

While the custard is churning, melt chocolate in a double boiler or microwave and let cool a little bit.

When the ice cream is almost complete, pour the melted chocolate slowly into the top of the maker and allow it to churn a couple more minutes to incorporate.

Transfer to a storage container and store in the freezer.