In a large heavy saucepan, whisk together cream, milk, sugar, corn syrup, and salt. Bring to a simmer over medium heat, stirring constantly. Remove from heat.
Place eggs in a medium bowl. Whisk 1 cup hot cream mixture into eggs. Whisk egg mixture into remaining hot cream mixture in pan. Cook, stirring constantly, until mixture is thickened and coats the back of a spoon, about 8 minutes. Stir in espresso and vanilla. Pour into a bowl; place bowl in a larger bowl of ice. Let stand until cool, stirring occasionally. Remove bowl from ice, and refrigerate cream mixture until very cold, about 5 hours.
Spoon chilled cream mixture into an ice cream maker, and freeze according to manufacturer’s instructions. Spoon half of ice cream into a chilled freezer-safe bowl or parchment paper-lined pan. Drizzle with one-third of caramel. Repeat layers once. Using the tip of a knife, lightly swirl mixture 3 or 4 times. (Don’t overmix.) Drizzle with remaining one-third of caramel. Freeze until firm.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/coffee-caramel-swirl-ice-cream/