In a heavy-bottomed saucepan, combine granulated sugar and light corn syrup over medium heat. Cook undisturbed for about 8-10 minutes until the mixture reaches a deep amber color. Remove it from the heat and, while whisking, gradually add the unsalted butter until the caramel is smooth and glossy. Set aside to cool slightly.

In a separate saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. While the cream mixture warms, whisk together egg yolks and remaining granulated sugar in a bowl until the mixture is pale and slightly thickened. Slowly pour the hot cream into the egg mixture while whisking continuously.

Return the tempered mixture to the saucepan over low heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes, reaching around 170°F. Strain through a fine-mesh sieve and stir in vanilla extract. Let it cool completely.

Swirl the cooled caramel into the custard mixture, then pour it into the Ninja Creami pint container, cover tightly, and freeze for at least 24 hours.

After the freezing period, process the pint container in the Ninja Creami using the 'Ice Cream' setting. Optionally use the 'Re-spin' function for creamier texture.

Scoop the ice cream into bowls, topping generously with sea salt flakes. Serve immediately and indulge!