In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, and pure vanilla extract. Whisk them together until well blended and the sugar is dissolved.

If using an ice cream machine:

Transfer the mixture to your ice cream machine and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.

Once churned, transfer the ice cream to a lidded container and place it in the freezer for an additional 2-4 hours to firm up.

If not using an ice cream machine:

Pour the mixture into a shallow, freezer-safe container. A metal or glass dish works best for faster freezing.

Place the container in the freezer and let it freeze for about 2-3 hours, or until the edges are starting to freeze.

Remove the container from the freezer and use a fork or whisk to vigorously stir the partially frozen mixture. Break up any ice crystals that have formed.

Return the container to the freezer and let it freeze for another 1-2 hours.

Repeat the stirring process, vigorously beating the mixture with a fork or whisk to break up the ice crystals. This step helps to create a smoother texture.

Return the container to the freezer and repeat the stirring process every 30 minutes for the next 2-3 hours, until the ice cream reaches the desired consistency.

Once the ice cream is firm and creamy, it is ready to be served. If desired, transfer it to a lidded container and let it freeze for an additional hour or two to firm up further.

Scoop the homemade ice cream into bowls or cones and garnish with your favorite toppings.