There's a couple of ways to make your own icecreams at home. A most conventional way is to make a heated custard mixture over the stovetop, which also involves some beating. Cool it in the fridge, then use an icecream maker to churn or do it manually which takes a few extra steps.
Sometimes when I don't feel like doing it this way, I use a very quick easy method with a blender (or lately my mixer) which I learnt from the manual of my ice cream maker.
The basic mixture is blend up: 1 whole egg, 0.5 cup white sugar, 1 cup full cream milk and 1 cup thickened cream (the one with gelatine in it, not pure cream). Put it in the fridge until it's as cold as possible (metal bowls cool quicker I found), then churn. The ice cream maker I have is a fairly cheap one on the market but I think it does a great job, and the icecream bowl needs to be frozen before it's used to churn the mixture.
I made the following icecream using this quick method (but with my mixer to "blend", but I've done it plenty of times in the past with a blender just fine), and added some food colouring. When using the blender method, you can also add whatever you want. Eg, I used to add a can of mango slices, or can of lychees. So delicious and refreshing.
I felt this particular icecream I made with the quick method was still of a very good quality as it still turned out rich, thick, creamy and delicious.
The stovetop custard method could probably all be done by hand without any appliances involved from start to finish. There are lots of good icecream books in libraries for more info.