Make a custard base with your favorite mix-ins.
If you don’t have an ice cream maker, you can freeze your ice cream in your freezer. Starting with a custard-based ice cream will help your finished ice cream freeze with a creamy, smooth texture. If you use a cream base instead, your ice cream is more likely to freeze solid – it’ll be more icy than creamy.
Freeze the ice cream in the freezer.
Just pour it into a deep, freezer-safe container and put it in the freezer. Every 45 minutes, open the freezer and stir the ice cream vigorously. This will help it freeze slowly and take on a soft, creamy texture instead of freezing into a solid block of ice. Keep stirring the ice cream every 45 minutes until it has frozen completely. This method takes 4-5 hours.
If you like softer ice cream, you can eat the ice cream as soon as it has attained the texture you like.
For more traditional-style ice cream, let the ice cream freeze overnight after your last stirring. The next day, it will have a texture similar to that of store-bought ice cream.