Scrape the seeds from the vanilla bean. Combine the seeds, bean and milk in a saucepan and bring to a boil; remove from heat, and let stand for 30 minutes
Discard the vanilla bean. Add the sugar, gelatin and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves
Let the mixture cool completely. Stir in yogurt and corn syrup. Pour into a bowl; cover and chill for 8 hours
Pour into a ice cream machine and freeze according to manufacturer's instructions.
