This is made using the Italian method rather than the French custard-based method. It is quick and easy, virtually fool-proof and results in a luscious, creamy ice-cream. To make airy, velvety-smooth ice-cream at home, you really do need an ice-cream machine. Making it in the freezer compartment of the refrigerator requires constant stirring and scraping, and the result is a hard, solid block rather than the soft, airy creaminess we all love.