This article gives you the techniques.

Here are some recipes

My wife had her students make this using plastic baggies. It turned out pretty well.

I used to have an ice cream maker; I would just mix cream, milk, vanilla sugar and maybe some other flavoring. I suppose you could just go to the trouble of mixing it yourself by hand, but the ice cream maker actually cools the mix. I’m not sure how it would work in a plain bowl that isn’t ice cold.

Holy fuck AC, my teacher made us do that!
Does your wife teach chem also ?!?!?!!!!

No. She teaches special Ed.
My daughter has this for her kids. She says it makes pretty good ice cream.

@drdoombot Maybe I can stick a tray full of ice and stick a bowl inside it so the ice would cool it?

You can make really lovely granitas (Italian Ices) in your freezer with just a fork and a stainless steel bowl. My very favorite is granita de cafe. Make enough Espresso to serve as many people as you would like, and sweeten it to your taste with simple syrup (3 parts sugar to 1 part water, gently simmered and stirred just until the sugar dissolves and the syrup becomes clear.)

Dump it in the bowl, put it in your freezer, and go back every half hour or so to break up the crystals that have formed by stirring with the fork.. Serve when it forms a firmish slush. It is pure essence of coffee, and just delicious as hell.

Here are some recipes I’ve used for making vegan ice cream with a blender. I’m sure you can make a similar thing using dairy, or fruit juices, instead of soy (by the way, I use almond milk or other milks and that’s fine too). The point is that a blender works fine with a mix-freeze-mix-freeze process (the mixing-freezing TWICE is crucial, so it’s not a frozen block or icy, but smooth) – I’ve done it many times to great success.

FRUIT ICE CREAM
blend until very smooth 2 cups soft tofu
½ cup soymilk
½ cup oil
1 cup dry sweetener
1 tbsp lemon juice
1 tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container, adding 1½ cups ANY kind of fresh/frozen fruit
re-freeze
remove from freezer 5 minutes before serving

[I’ve used this basic recipe to make various flavors, for example:
blueberry: fruit recipe but blended ½ cup fruit in beginning and added 1½ cups later
ginger: fruit recipe with ¾–1 cup raw ginger, a few shakes powdered ginger, extra sugar
cardamom: fruit recipe with about 1 tbsp cardamom powder, a little extra sugar?
honey/spice: fruit recipe but ½ cup sugar, plus 1 cup honey, 1 tsp orange extract and
tiny bit of anise extract (only because not a tasty honey), few shakes of cinnamon,
few shakes of cardamom, couple shakes ginger (powder), and tiny bit of clove
—I also made peanut butter ice cream, poppyseed, etc in similar ways]

CHOCOLATE ICE CREAM
blend (in food processor) until very smooth 2 cups soft tofu
1 cup soymilk
½ cup oil
½–1 cup dry sweetener
¼ cup cocoa powder
1 tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container (add chocolate chips, crumbled cookies, etc at this point)
re-freeze
remove from freezer 5 minutes before serving

VANILLA BANANA ICE CREAM
blend until very smooth 1 cup soft tofu
1 cup soymilk
½ cup oil
⅓ cup dry sweetener
2 chopped bananas
2 tbsp lemon juice
1½ tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container (add any extra goodies etc at this point)
re-freeze
remove from freezer 5 minutes before serving