In a medium, high-sided saucepan, dump sugar in a pile in the middle of the pan. Add corn syrup, then drizzle water around the edges. Cover and place over medium heat. Let it come to a simmer with the lid still on (the condensation will help 'wash' any stray sugar crystals off the sides of the pan). You shouldn't need to stir the mixture at all for the sugar to completely dissolve into a crystal clear, bubbling liquid.

Continue to cook, without stirring, until sugar starts to darken to a light amber brown. Watch it carefully as it can burn quite easily if you're not paying attention!

Remove from heat and whisk in cream (it will bubble and spit violently so please be careful not to get burned). Once the caramel has calmed down a bit, add salt and 1/4 cup of raspberry juice, whisking until smooth. Set aside and let cool, then transfer to a jar or other lidded heat-proof container and refrigerate until completely cooled and you're ready to use it.

Remove from heat, cover and let steep for 30 minutes to infuse the bread flavor. Pour through a fine mesh sieve, pressing out as much liquid from the soaked bread as possible. Measure the strained milk and add additional milk as necessary to bring it back to 2 cups (different kinds of bread will absorb more/less of the milk).

In a medium bowl, whisk together egg yolks until smooth.

Return strained milk to saucepan, discarding soaked bread. Add sugar and salt and warm over medium heat, until it starts to steam and barely bubble around the edges (do not let it boil).

Slowly whisk some of the hot cream mixture into the egg yolks, drizzling in 1/3 cup or so at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.

Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not allow it to boil. Remove from heat, and pour mixture through a fine mesh sieve into cold cream, discarding any solids. Let cool to room temperature, stirring occasionally. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible. Pre-freeze the container you will be storing your ice cream in for at least 30 minutes as well.

When ice cream base is thoroughly chilled, churn ice cream according to manufacturer’s instructions until it is the consistency of soft serve.

Take out your frozen container and put a few dollops of raspberry caramel in the bottom. Spread a layer of churned ice cream, then drizzle generously with more caramel. Repeat two or three more times, ending with a drizzle of caramel. You may not use all the caramel, that's ok (save it to serve on top). Press a layer of parchment paper on the top of the container to prevent freezer burn, then freeze at least 2 hours or overnight until firm.