In a small bowl add the cornflour (corn starch) with 2 tbs of milk and whisk to combine. Place the cream cheese in a large bowl along with the salt and whisk until smooth. Fill the kitchen sink with cold water and ice or ice packs.
Place the remaining milk, cream, sugar, glucose (light corn) syrup and vanilla seeds and bean in a large saucepan and stir to combine before bringing to a boil over a medium high heat. Boil for 4 minutes before removing from the heat and gradually whisking in the cornflour (corn starch) mixture. Return to the heat and bring back to a boil and cook, stirring with a spoon or heat proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually add the hot milk to the cream cheese, whisking to combine to form a smooth mixture. Place the bowl into the sink filled with water and ice and leave for 30 minutes, or until cold.
Remove the vanilla bean and pour the mixture into an ice cream makerand churn according to manufacturers instructions. Place in a large freezer safe container and place a sheet of baking paper directly against the surface of the ice cream and freeze for at least 4 hours before serving.
For the magic shell place a saucepan filled with water over a medium heat and bring to a simmer (not a boil) before turning the heat off. Place the chocolate and coconut oil in a heat proof bowl and place above the saucepan and stir until melted and smooth. Pour the mixture into a microwave or heat proof jar or bottle and seal until ready to use.
There is no need to store the ice magic in the refrigerator, storing in the pantry is perfectly fine. If your ice magic has hardened microwave for 20 seconds, adding more time as necessary, until melted.