To make the ice cream, combine 1 cup heavy cream, sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 1 cup cream, milk, and vanilla extract. Chill the mixture thoroughly in the refrigerator.

To make the caramel swirl, boil sugar, corn syrup, water and salt in a medium saucepan over medium heat. Stir until sugar is dissolved. Continue boiling, and without stirring, gently swirling the pan, until mixture is a deep golden caramel color. Remove pan from heat and carefully pour cream and vanilla into caramel mixture (the mixture will vigorously steam and the caramel with harden). Simmer mixture, stirring, until caramel is smooth. Remove pan from heat and cool to room temperature.

Once the ice cream mixture is chilled, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Fold the pieces of brownie into the ice cream just before removing it from the ice cream maker. Layer about a third of the caramel into the bottom of a container and top with half of the ice cream. Repeat with another caramel layer and then spoon the remaining ice cream on top. Top with the remaining caramel swirl.