Place the butter in a medium sauté pan, over medium heat and melt.
Add the bacon and stir.
Sprinkle both sugars over the bacon and continuously stir until the sugar melts, about 5 to 7 minutes.
In a single layer, pour the bacon onto a baking sheet lined with parchment paper and set aside to cool.
For the ice cream base: Pour cream and milk into a saucepan and bring up to a scale (medium heat).
Place the egg yolks and sugar into a stand mixer and whip until light yellow and fluffy.
Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling.
Pour the yolk mixture into the saucepan with the remaining cream and milk, whisking to prevent scrambling.
Turn the heat down to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
Stir in the vanilla extract and strain through a fine sieve.
Pour the mixture into a bowl and place over an ice bath and set side until fully chilled.
Once the ice cream base has completely chilled, make the salted caramel.
For the salted caramel: Place the sugar, water and karo syrup into a saucepan and place over medium-high heat. Do not stir.
Once the sugar melts and becomes an amber color, 10-15 minutes, remove the saucepan from the heat and stir in the cream (be careful, the mixture will bubble up).
Stir the sea salt and vanilla into the caramel and stir until smooth.
Pour the mixture into a bowl and place over a water bath until completely chilled.
Stir the chilled ice cream base and salted caramel together, into a large bowl until completely combined.
Set up the ice cream maker according to the manufacturer’s directions and freeze the ice cream.
10 minutes before the ice cream is ready, pour the candied bacon into the churning ice cream.
Once the ice cream has reached the desired consistency serve or place into an airtight container until ready to use.