Freeze the KitchenAid ice cream bowl overnight.

In a medium mixing bowl, whisk together the granulated sugar, corn syrup, and kosher salt.

Pour the chilled heavy cream and whole milk into a medium saucepan and warm over medium heat until small bubbles form around the edges.

Slowly pour the warm cream mixture into the bowl with the sugar mixture while whisking constantly.

Add the vanilla extract to the warm base and whisk to combine thoroughly.

Pour the mixture into a clean bowl and refrigerate for at least 2 hours, or preferably overnight.

Remove the frozen bowl from your freezer and securely attach it to your KitchenAid stand mixer.

Pour your chilled ice cream base into the frozen bowl and attach the flat beater paddle.

Turn on the KitchenAid mixer to medium speed and let it run for 20 to 25 minutes.

The ice cream is ready when it reaches a soft-serve consistency and pulls away from the sides of the bowl slightly.

Quickly transfer the finished ice cream into a freezer-safe container with a lid.

Cover the container and place it in your freezer for at least 4 hours or overnight.