In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk vigorously until the sugar is completely dissolved and the mixture is smooth and well combined. Ensure there are no sugar granules at the bottom.

Pour the mixture into a freezer-safe container. A shallow, wide container works best for faster freezing. Cover the container tightly with a lid or plastic wrap.

Place the container in the freezer. For the first 2-3 hours, stir the ice cream mixture vigorously every 30-45 minutes. This step is crucial for breaking up ice crystals and achieving a creamy texture without an ice cream maker.

After the initial stirring period, continue to freeze for another 2-4 hours, or until the ice cream is firm enough to scoop. The total freezing time will vary depending on your freezer's temperature.

Once frozen to your desired consistency, let the ice cream sit at room temperature for about 5-10 minutes before scooping to soften slightly.