While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it's not a necessity.

Here's how to make do without one:

Combine the ingredients for your ice cream mixture following the recipe. Chill the mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process. Ripen the ice cream by storing it in a covered freezer container until ready to serve.

I second Darry's comment, I read about this on David Lebovitz's blog and haven't went back to the old method of having to have ice and salt. It always seemed like such a waste of ice and salt. I also hardly ever use eggs and it turns out great.

http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

Darry and Nita --- It looks like I'm going to have to make another round of ice cream to try out the new method. What a hardship!

Sheila --- That's the chain holding up the counter above our convertible bathtub. Nope, I didn't get a huge, scary piercing.

Chris --- I'm amazed you could tell what was on the shirt from that oblique view. You win the prize!