In a medium saucepan, combine 1 cup of heavy cream, 3/4 cup of sugar, and a pinch of fine sea salt. Set the heat to medium and gently stir until the sugar fully dissolves, about 2-3 minutes.

Remove the saucepan from the heat and carefully stir in the remaining 1 cup of heavy cream, 1 cup of whole milk, and 1 tablespoon of vanilla extract. Whisk until smooth and creamy.

Transfer your creamy mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or until thoroughly chilled.

Once chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions, about 20-25 minutes, until it thickens to a soft-serve consistency.

Transfer the churned ice cream into an airtight container, smooth the top, and seal tightly. Place it in the freezer for at least 4 hours to harden.

Scoop out portions into bowls or cones, and top with your favorite toppings like chocolate sauce or fresh fruits.