In a large bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt (optional). Make sure sugar is dissolved before stopping.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20-30 minutes, or until it thickens to a soft serve texture. Add optional add-ins at this stage.

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

To serve, let the ice cream sit at room temperature for 10 minutes to soften before scooping.