Put the tapioca starch into a small bowl. Measure the milk and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
Add the rest of the milk, cream, sugar, vanilla, red food color, cocoa powder and glucose syrup to a pot on the stove. Heat until just warm. If you are having trouble mixing in the cocoa powder you can carefully give it a brief blitz with a stick/immersion blender.
Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar.
Add the tapioca starch slurry and mix well. Remove from the heat and allow to cool. Transfer to a heat-proof container, cover and chill in the fridge for at least four hours, preferable overnight.
To make the cream cheese swirl add the vanilla and lemon juice to the cream cheese and mix well.
Sift in the powdered sugar and mix well.
Add the milk and glucose syrup to a small pot on the stove. Gently heat while stirring until all the glucose syrup has dissolved into the milk.
Gradually add the milk and glucose syrup mix into the cream cheese swirl while beating. Chill in the fridge until ready to assemble your ice cream.
Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise take the churning bowl out of the freezer right before churning.
Pour the mix into ice cream churner and churn. It will be the consistency of soft-serve when done.
Layer the churned ice cream and cream cheese swirl in the chilled container, alternating blobs of ice cream and swirl. Cover and freeze for four hours or until firm.
To serve remove from the freezer, scoop and enjoy!