Over medium heat, heat in sauce pan half and half until hot. Do not let boil.

Remove from heat.

Place egg yolks and sugar in the KitchenAid bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.

Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, chia seeds and salt. Cover and chill thoroughly, at least 8 hours.

After KitchenAid Ice Cream Maker has frozen for at least 15 hours pull out of freezer and set up attachment. On a slow speed (speed 1) pour mixture into freeze bowl. Leave at this speed for about 15 to 20 minutes or until desired consistency is reached.

Take fruit in a separate bowl and gently smash with a fork. Let sit until ready to add to ice cream.

Once desired consistency is about reached stir in an additional ingredients like berries or treats.

Immediately transfer ice cream into serving dishes, or freeze in an airtight container.