1. In a small bowl, mix approximately 2 tablespoons of the milk with the cornstarch to make a slurry. Whisk the cream cheese and salt together in a medium bowl until smooth. Set both aside.
2. In a large saucepan, combine the remaining milk, cream, sugar, corn syrup and vanilla seeds. Cook over medium-high heat until at a rolling boil for approximately 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to heat and add PEEPS, stirring constantly until they're completely melted and smooth. Bring back to a boil and cook, continuing to stir, until slightly thickened, about 1-2 minutes.
3. Gradually whisk hot milk and marshmallow mixture into the cream cheese until smooth. Add in vanilla beans and chill in fridge or freezer until cold, approximately 1 hour, or up to overnight in fridge.
4. Remove vanilla beans. Pour ice cream base into ice cream machine and freeze according to manufacture's instructions. {See Notes for instructions on how to freeze without an ice cream maker.}