In a heavy pan combine milk, vanilla bean, vanilla bean seeds, brown sugar, corn syrup and salt.
Bring to a simmer, do not allow to boil.
Place egg yolks in a bowl and beat.
Add in 1/2 cup of hot milk mixture and stir to combine.
Add egg mixture back into pan of milk and stir and cook until mixture coats the back of a spoon.
Remove from heat and cool for 10 minutes.
Remove vanilla bean.
Add in half and half and whipping cream and refrigerate until cold. Cover with plastic wrap.
After chilled pour into ice cream maker and process according to manufacturers directions.
Refrigerate until firm.