In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar. Whisk thoroughly until the sugar is completely dissolved, about 2-3 minutes.

Stir in 1 tablespoon of pure vanilla extract and 3 egg yolks for a custard-like texture. Whisk to blend until homogenous for 1-2 minutes.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, until chilled.

Pour the cold mixture into your ice cream maker. Churn for about 20-30 minutes, until it reaches a soft-serve consistency.

Transfer the churned ice cream into an airtight container, smooth the surface, seal tightly, and freeze for 3-4 hours to harden.