Prep: Mix with a fork about 2 tablespoons of milk with cornstarch in a small bowl to make smooth slurry. Whisk cream cheese or crème fraiche and salt in a large bowl until smooth. Don’t worry if mixture sticks to the whisk.
Fill a large bowl with ice and water.</li>

Cook: Combine remaining milk, cream, sugar and corn syrup in a 4 or 5-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. (Watch the pan so mixture doesn’t boil over.)
Remove from heat and gradually whisk in cornstarch slurry.
Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
Remove from heat.
Gradually whisk hot milk mixture into cream cheese mixture until smooth (it may be easier to transfer the hot milk mixture to a 4-cup measuring cup if your saucepan is heavy). Add the mint.</li>

Chill: Pour mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.
Let stand, adding more ice as necessary, until cold, about 30 minutes.
Alternately, if you are not finishing the ice cream on the same day you can chill the mixture in refrigerator overnight.
You want the mint to steep for at least 4 to 12 hours.</li>

Freeze: Strain out the mint. Pour the ice cream mixture into the frozen canister of your ice cream maker and spin until thick and creamy.
The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; ice cream will begin to pull away from the side (about 20-25 minutes).
Pack ice cream into a freezer-safe storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.</li>

In a medium sauce pan (at least 3 quarts) over medium-high heat, combine cream, sugar, vanilla seeds and bean, and salt. Bring to a boil stirring to dissolve sugar and boil for 7 minutes or until sauce thickens a bit.

Remove from heat, remove vanilla bean and stir in vanilla extract and rum.

Serve warm or cool and refrigerate for up to a week. Re-heat on low in the microwave for about a minute and stir.

Place a large scoop of ice cream in a bowl. Top with warm praline sauce, a squeeze of fresh lime juice, a dollop of whipped cream, a sprinkle of turbinado (raw) sugar, and a mint sprig. Serve immediately.