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Once the edges of the mixture have begun to freeze, remove it from the freezer, and stir it well with a handheld mixer. Make sure that you break up any frozen bits, as this is what will give your ice cream a smooth consistency. Cover and return to freezer for two to three hours, stirring every 30 minutes or so while the mixture freezes.  You can also use a spatula, wire whisk, or a stick-blender to stir the mixture, however using these methods will require a little more elbow grease. Use a handheld mixer for the best, smoothest results. Stirring the ice cream mixture while it freezes is important when making ice cream without an ice cream maker. If you just leave the ice cream mixture in the freezer until it is frozen, you will end with a solid block of icy dairy, which is lumpy and difficult to scoop. Mixing the ice cream while it freezes prevents large ice crystals from forming and produces a smooth and creamy ice cream.
After forty-five minutes in the freezer, check the mixture.