Freeze the ice cream maker attachment in the freezer for at least 24 hours before use.

In a mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/2 teaspoon salt until the sugar fully dissolves.

Chill the mixture in the refrigerator for at least 1 hour to develop flavor and ensure a creamier texture.

Attach the frozen ice cream maker bowl to the Kitchenaid mixer, pour in the chilled mixture, and churn on stir speed for 20 to 25 minutes until it reaches a soft-serve consistency.

If using mix-ins such as chocolate chips or fruit, add them during the last 5 minutes of churning to distribute evenly.

Transfer the churned ice cream to an airtight storage container and smooth the top with a spatula to prevent ice crystals.

Freeze the ice cream for at least 4 hours or overnight to firm up before serving.

For an extra creamy texture, let the ice cream sit at room temperature for 5 minutes before scooping.