Using a hand mixer, mix heavy cream until soft peaks form, 2 to 3 minutes. Scrape down the sides of the blender jar and continue processing until soft peaks form.
Using a rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla bean paste, and salt. Mix until thoroughly combined, about 20 seconds, scraping down the sides of the bowl as needed.
Pour the cream mixture into an 8.5-by-4.5-inch loaf pan. Press plastic wrap flush against the surface of the ice cream mixture.
Freeze until firm, at least 6 hours.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value applies only to the ice cream and will vary based on the brand of ingredients used.2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.