In a medium saucepan over low heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar; whisk until sugar dissolves without boiling.

In a mixing bowl, whisk 4 large egg yolks until slightly thick and pale, about 1 minute.

Slowly pour half of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.

Return the tempered egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats the back of a wooden spoon, about 5 minutes.

Remove from heat and strain the custard through a fine sieve into a clean bowl to ensure a silky texture.

Stir in 1 teaspoon vanilla extract and a pinch of salt into the warm custard.

Cover the bowl and refrigerate the custard for at least 3 hours until completely chilled.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, about 20 to 30 minutes, until it reaches soft-serve consistency.

Transfer churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.