Place the heavy cream, vanilla bean, seeds, milk, salt, corn syrup and 1/4 cup plus 2 tablespoons of sugar in a saucepan. Heat it over medium-high heat, stirring occasionally, until it registers 175 °F, 9-10 minutes. Remove it from the heat.
Whisk egg yolks and 1/4 cup of sugar in bowl until smooth.
Slowly whisk 1 cup of the hot milk mixture in to the egg yolk mixture. (If you do it fast you may end up with cooked eggs.)
Return mixture in to the pan and heat it, stirring constantly, until it thickens and reaches to 180 °F. This takes less than 10 minutes.
Pour the hot mixture into a glass bowl and let it cool outside, until it is no longer steaming.
Place 1 cup of the mixture into a small bowl.
Cover both bowls with stretch film.
Place the reserved 1-cup mixture in freezer and the other bowl in refrigerator. Let it cool for at least for 4 hours or overnight.
Remove them from freezer and refrigerator. Scrape the frozen custard mixture into the custard in the big bowl. Stir it until it completely dissolves.
Strain this custard through a fine-mash strainer. Transfer in to the bowl of the ice cream maker.
Churn it until it registers 21 °F, for 20-25 minutes.
Transfer it to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 4 hours.
Take it out 5 - 10 minutes before serving to make it easily “scoopable”.