In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or overnight.
If using an ice cream maker, freeze the bowl according to the manufacturer’s instructions (usually about 24 hours).
Once chilled, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
Transfer the churned ice cream into an airtight container, smoothing it out to eliminate air pockets.
Cover the container and freeze for at least 4 hours, or until firm.
When ready to serve, let the ice cream sit for about 5-10 minutes at room temperature, then scoop into bowls and add your favorite toppings.
