Step 1

Whisk milk powder, sugar, and salt together in small bowl. Whisk 1¼ cups milk, cream, corn syrup, and sugar mixture together in large saucepan. Cook over medium-high heat, whisking frequently to dissolve sugar and break up any clumps, until tiny bubbles form around edge of saucepan and mixture registers 190 degrees, 5 to 7 minutes.

Step 2

Meanwhile, whisk cornstarch and remaining ¼ cup milk together in small bowl.

Step 3

Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill until base registers 40 degrees, at least 6 hours. (Base can be chilled overnight. Alternatively, base can be chilled to 40 degrees in about 1½ hours by placing bowl in ice bath of 6 cups ice, ½ cup water, and ⅓ cup table salt.)

Step 4

Churn base in ice cream maker until mixture resembles thick soft serve and registers 21 degrees, about 30 minutes. Transfer ice cream to airtight container, pressing firmly to remove air pockets; freeze until firm, at least 2 hours. Serve.