In a medium heatproof bowl, whisk the syrup and egg yolks until the mixture is combined and noticeably lighter in color. Combine the milk and salt in a 3-quart saucepan over medium heat. Bring to a boil, then remove from heat. Whisking constantly, slowly add ½ cup of the milk to the egg mixture.

Pour the warmed egg mixture into the saucepan and add the cream. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Pour the custard through a fine mesh strainer set over a large bowl, preferably one with a pour spout. Stir in the vanilla bean seeds, if using.

Allow mixture to cool at room temperature for about 20 minutes, then cover and refrigerate overnight. Freeze in an ice cream maker according to manufacturer’s instructions. If desired, top with candied bacon.