1. Reserve 1 cup of the whipping cream in a large bowl.
2. Combine the remaining whipping cream with the milk, sugar and corn syrup in a medium pot. Heat over medium heat, stirring often, until just bubbling gently at the very edges of the pot and sugar is completely dissolved.
3. Pour hot mixture into the large bowl with reserved cream. Whisk in vanilla and salt. Chill in the fridge for at least 4 hours, or over an ice bath.
4. Pour the chilled mixture into the previously frozen freezer bowl. Insert mixing arm and close lid. Press the ice cream function and let churn for 30 to 35 minutes or until softly frozen. Serve immediately or scrape finished ice cream into an airtight container and store in the freezer.
