Mix Ingredients: Combine 2 cups of cream, 1 cup of whole milk, ¾ cup of granulated sugar, and a pinch of salt in a medium saucepan. For the Cold Stone copycat version, add 2 tablespoons of corn syrup and 1 tablespoon of corn starch. Stir until well blended, ensuring sugar is dissolved.

Heat Mixture: Place the saucepan over low to medium-low heat, stirring continuously for about 10 minutes until it reaches a gentle simmer (around 5-7 minutes). Watch for small bubbles forming around the edges.

Cool: Remove from heat and let cool for about 30 minutes at room temperature. Transfer to the refrigerator to chill completely for 1-2 hours.

Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions for about 20-30 minutes until it reaches soft-serve consistency.

Freeze: Transfer churned ice cream into an airtight container. Freeze for 1-2 hours for firmer texture or serve directly as soft-serve.