Then I found a recipe in a library book for custard ice cream that doesn’t require a machine. I wish I could remember the title of the book, but we’ve checked out so many this summer, that they kind of all blur together. I made a copy of the recipe, though, so I’ll share it here. I guess it’s fair use, since it’s for educational purposes. I’ve added in my notes, too.
2 cups milk
2 eggs, separated
1/2 cup sugar
1 1/4 cups heavy cream
Bring the milk to a boil (watch it carefully, because it quickly boils over!). Whisk the egg yolks and sugar together. Temper the eggs by pouring a little of the hot milk in the egg yolk and sugar mixture and whisking. Slowly add this mixture to the boiled milk, stirring the whole time. Warm the custard until it coats the spoon. (Takes awhile.) Let it cool.
Whip the egg whites and the cream and fold them into the cooled custard. The result is a basic ice cream mixture. (I usually add some vanilla extract at this point.)
Transfer the mixture to a shallow dish and place it in the freezer. Allow it to freeze partially, until it is slushy. Then remove it from the tray, whisk it, and return it to the freezer until fully frozen. (This is when I add more flavoring. I’ve used raspberry jam, peach puree, rhubarb sauce… whatever I had on hand or felt inspired to make.)
It freezes hard, so the trick is to get to it before that, and eat the entire batch. It’s not hard if you have help!