1. Thoroughly whisk together all ingredients in a bowl with a pouring spout.
2. If using the Play and Freeze Ice Cream Maker, fill bottom with ice and add ½ cup rock salt; close lid securely using fingers. (Plastic wrench provided is only to be used to loosen lid.)
3. Pour ingredients into the metal cylinder on the other end of the ball; close lid securely using fingers.
4. Shake, roll and pass ball around to mix and freeze your ice cream. Do not throw the ball. After 10 minutes, open the ice cream end with the plastic wrench provided, turning counterclockwise. Use a long-handled wooden or plastic spoon to scrape the hard ice cream off the sides and bottom using an up and down motion; mix this with the liquid in the center of the can.
5. Close lid securely using fingers. Continue shaking or passing ball about 10 minutes more or until firm. Time is determined by the shaking frequency and outside temperature. Transfer ice cream to a freezer container and freeze until ready to eat.

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Variation: Football Method

1. If you do not have a Play and Freeze Ice Cream Maker, you can pour the ingredients into a quart-size double zipper freezer bag; seal, leaving some air in bag.
2. Insert this into another quart-size zipper freezer bag; seal. Fill a gallon-size double zipper freezer  bag 2⁄3 full of ice, add ¾ cup rock salt, and gently mix ice and salt. Place the ice cream bag in the center of the ice/salt mixture and zip gallon bag. Insert this into another gallon freezer bag; seal.
3. To make a football shape, wrap in several layers of newsprint, butcher paper or heavyweight wrapping paper; seal using packing tape. Toss “football” for about one hour. Carefully cut off paper wrap. Remove bag of ice cream and freeze until ready to eat.