In a small bowl, mix together the granulated sugar, milk powder, and xanthan gum until well combined.
In a small sauce pan, add cream over medium heat. Split vanilla bean lengthwise, scraping out seeds with a knife. Add seeds and pod to cream. Allow cream to come to a gentle simmer but do not boil.
While cream and vanilla bean mixture is heating, combine corn syrup and milk in a medium sauce pan over medium heat. Add sugar mixture from above and whisk until smooth. Cook, whisking frequently, until starting to simmer and sugar is dissolved, about 3-4 minutes. Remove from heat.
Pour cream mixture into milk mixture, whisking to combine. Add salt and stir to combine. Let cool slightly. Transfer to an airtight container and refrigerator until chilled, at least 6 hours but ideally 12-24 hours (can also make ahead and store for 5-7 days before freezing). Remove from refrigerator. Add to ice cream maker and freeze according to manufacturer’s instructions.