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1
In a saucepan, combine the cream, 1/2 cup milk, sugar, corn syrup, and salt.
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2
Split the vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
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3
Add the pods to the pan.
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4
Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it doesn't come to a boil.
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5
While the mixture heats, combine the remaining milk, cornstarch, buttermilk powder, and vanilla extract in a small bowl; stir until smooth and both of the powders have dissolved.
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6
Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly.
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7
Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened.
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8
Remove and discard the vanilla bean pods; if the mixture is lumpy, strain it through a sieve.
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9
Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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10
Refrigerate mixture uncovered (except for plastic wrap) until it is completely chilled (below 40).
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11
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
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12
Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
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13
Allow the ice cream to sit at room temperature for 15 minutes before serving, if frozen solid.
