In a medium sauce pot, combine cream, milk, and about one tablespoon of sugar. Set over medium heat and bring to a simmer.
Meanwhile, in a large bowl, whisk together remaining sugar with egg yolks, and salt. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk mixture.To temper: slowly add hot milk into sugar-yolk mixture about ¼ cup at a time, whisking immediately to distribute heat. Continue adding hot milk to yolk mixture until only a few tablespoons of milk remain in the pot.
Pour all tempered egg mixture back into the sauce pot. Stir over medium-low heat until mixture reaches nappe consistency or 180°F (82°C) on kitchen thermometer. Be sure to scrape along the sides of the pot often to ensure mixture does not burn along the edges. Turn off heat and remove pot from heat source.
Stir in vanilla extract and reduced corn syrup. Stir in red bean until well combined. Transfer mixture to a heat-safe container. Place plastic wrap directly onto ice cream base. Cover container and keep in the fridge until cold, at least 4 hours, ideally overnight.
Once mixture is cold, churn ice cream base according to your ice cream machine's instructions. *the red bean will settle to the bottom of the container. Give the ice cream base a good stir before pouring into the ice cream machine.
Churn until the volume of the ice cream mixture has increased by half and has thickened to a soft serve consistency. Transfer ice cream to a freezer safe container. Press a piece of plastic wrap on the surface of the ice cream, cover container, and keep in the coldest part of the freezer for at least one hour to firm up.