In a large bowl using a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form, then set aside in the refrigerator.
In a large heatproof bowl, whisk together the eggs, Domino® Golden Sugar, and salt, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 5 minutes. The mixture will be thick and tacky at first, then thin out and become frothy.
Transfer the egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until the mixture has quadrupled in size and is thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, about 5 to 6 minutes.
Fold in the bourbon salted caramel until evenly incorporated into the whipped egg mixture. Then carefully fold in the prepared whipped cream, working gently to incorporate it as thoroughly as possible without deflating the base.
Carefully spoon/pour the ice cream mixture into a deep, freezer-safe container or bowl, such as a 9x5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.