If you do not have an icecream machine (I don't either) just use all cream instead of cream + milk and you will have a lovely texture. you can also beat up your egg whites separately as for meringue and fold them in at the end. this also helps reduce the icy texture that can occur. Going to experiment with my fave recipe that was basically cream eggs and chocolate....to see what I can come up with but a bit busy with spring stuff (lambs piglets etc) at the moment.