Take 2 tablespoons of the whole milk and add it to a small bowl along with the cornstarch, mix well.
Whisk the cream cheese and salt together in a bowl for about 30 seconds and it becomes creamy.
Transfer the rest of the milk, cream, sugar and corn syrup to a medium sized pot and bring to a boil.
Boil for 4 minutes and then take the pot away from the heat.
Add the cornstarch mixture and stir well with a whisk.
Bring the mixture back to a boil and boil for another minute to a minute and a half.
Add 2 tablespoons of the cream mixture to the cream cheese and whisk vigorously, you want to have no lumps at all.
Add another 2-3 tablespoons and whisk again. The cream cheese will become saucy and then you can add larger amounts of the cream mixture to it but don't throw it all in at once.
Once all of the mixture has been added to the cream cheese, add the olive oil and thyme.
Whisk gently and transfer the mixture to a large gallon zip lock bag.
Place the bag in a bowl of iced water and let it cool down for about 30 minutes.
Once the bag is cool, transfer the mixture to the frozen ice cream canister and follow the directions. It usually takes my machine about 25 minutes to produce the soft ice cream.
Transfer the ice cream to a plastic Tupperware dish or other similar container sprinkling with some of the toasted pine nuts as you smooth it out.
Cover with some parchment paper and store it in the freezer for at least 8 hours or overnight.