In a blender or food processor, puree the boysenberries until smooth. If you prefer a smoother texture, strain the puree to remove any seeds. Set the boysenberry puree aside for later use.
In a mixing bowl, beat the cream cheese until it becomes smooth and creamy.
Add the heavy cream, whole milk, granulated sugar, and vanilla extract to the cream cheese. Mix all the ingredients together until they are well combined, and the sugar has completely dissolved.
Transfer the cheesecake mixture to an ice cream maker and churn according to the manufacturer's instructions. This typically takes around 20-25 minutes. In the last 5 minutes of churning, stir in the boysenberry puree and graham cracker crumb, making sure it is evenly incorporated.
Place in a covered container and place it in the freezer for at least 2 hours or until the ice cream becomes firm and scoopable.
Scoop the Boysenberry Cheesecake Ice Cream into bowls or cones, and garnish each serving with fresh boysenberries for an extra burst of flavor.
