1. This method works best with a custard-based recipe that incorporates eggs, because the result will be much smoother. Since it involves a good bit of waiting, however, it may not be the most immediately gratifying for kids.
2. Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.
3. Put it in the freezer for 30 minutes.
4. Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula until all of the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.