Insert the KitchenAid ice cream bowl into your freezer at least 12 hours before churning.

Pour the heavy cream and whole milk into a medium saucepan and heat over medium heat until it reaches about 160°F.

In a separate bowl, whisk together the sugar and egg yolks for about two minutes until pale yellow and slightly fluffy.

Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly over 30 seconds.

Pour the combined mixture back into the saucepan and heat over medium heat, stirring until it reaches 160°F.

Pour the hot custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and salt, then let cool to room temperature.

Remove the frozen bowl from the freezer, attach it to your KitchenAid stand mixer, and insert the paddle attachment.

Pour the chilled custard into the frozen bowl and churn for 8 to 12 minutes until it reaches soft-serve consistency.

Scoop the ice cream into a freezer-safe container and freeze for at least two hours before serving.