Bring the half and half, heavy cream, and vanilla to a simmer over medium heat in a medium saucepan.

In a bowl, whisk together the egg, yolks, and sugar until pale.

Take about a half cup of the boiling milk mixture and pour it into the eggs, whisk to temper.

Immediately pour the egg mixture back into the pot with the rest of the hot milk, and cook on medium heat, whisking constantly, until thick.

Pour the custard through a fine mesh sieve, and place in the fridge to cool.

Place the raspberries, sugar, and water in a small saucepan. Cook until sauce has formed.

Add the cornstarch, and cook for a few more minutes until slightly thickened. Take the raspberries out with a slotted spoon, and reserve the juices for later.

Cool the raspberries in the fridge.

With an electric mixer, beat together the cream cheese and sugar until smooth. Add in about a half cup of cream, and beat until fluffy.

Add in the rest of the heavy cream, and beat until completely stiff.

Once the custard has cooled, slowly add this into the cream cheese mixture.

If you are using an ice cream maker, churn this mixture until mostly frozen. Then, add in the raspberries and crumbled graham crackers.

Pour into a bowl or pan to store. Then, swirl in some of the reserved raspberry sauce.

Freeze completely and enjoy!