Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.) Churn in ice cream freezer until frozen. To make vanilla flavored ice cream, add 2 teaspoons of vanilla to 3/4 of a cup of the base before you churn it. To make fruit flavored ice cream, add vanilla as mentioned above and then about 3-4 minutes before you can't churn the ice cream any more add about 3/4 to 1 cup of sugared diced fruit to the base. Then churn until the paddle in the ice cream maker stops.