Whisk the corn starch in a small bowl with about 3 tablespoons of the milk to make smooth slurry. Set aside.
Bring remaining ¾ cups + 1 tablespoon whole milk and heavy whipping cream to boil in a small saucepan over medium heat. Remove from heat, add the fresh thyme and vanilla bean seeds and pod, cover, and let steep for 20 minutes.
Strain the milk into a heat proof bowl to remove the thyme and vanilla bean. Scrape the inside of the warm vanilla bean into the milk and cream. Return the steeped milk and cream to the saucepan.
Give the corn starch slurry one last whisk to make sure it's completely incorporated. Slowly whisk the corn starch slurry into the milk and cream saucepan, and bring it back to a boil over medium-high heat.
Cook, stirring, until it thickens about 1 minute.
Pour in the honey and sugar, stirring just until it dissolves. Remove from heat.
Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
Add the honeyed milk to a blender or food processor with fresh ricotta, cream cheese, vodka, and salt. Blend until completely smooth.
Pour the ice cream base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
Churn according to the manufacturer's instructions and freeze over night.
Serve with warm vanilla peaches.
Vanilla Peaches
Peel the peaches. Either do this with a vegetable peeler or blanch the peaches in boiling water for 20 seconds, dunk them in an ice bath, and slide the skin off. Slice into 8-12 wedges.
Melt the butter in a medium skillet over medium-low heat. Add the peaches, honey, and vanilla bean scrapings. Cook just until the honey melts and the peaches begin to soften, 3-5 minutes.
