Update - ice cream - no machine

Thanks to the several of you who were interested enough in this to leave a comment. I just repeated the recipe with a flavor variation, and, more important, a simplification. I was using the mixer (hand-held) pretty much as frequently as I would stir a batch of granita or ice milk. Turns out it was not necessary. This time the ice cream mix got buzzed up just 3 times. Details below. Below is the plan in two sections. First, the basic ingredients and, second, the variations to yield a different flavor.

Ice cream base
16 oz heavy cream
16 oz fat free half-and-half
16 oz fat free sweetened condensed milk
2 Tbs vanilla extract
1 vanilla bean, sliced lengthwise, insides scraped into mixture

Modifications
use only 1 Tbs vanilla and
2 Tbs orange extract
zest of an orange, very finely chopped
2/3 package Pepperidge Farm Milano cookies, broken or chopped into small pieces
2 heaping Tbs low sugar orange marmalade (mine was Smuckers)

Put cream, half, etc., condensed milk, 1 Tbs vanilla extract, 2 Tbs orange extract and bean scrapings into a round 8 cup Tupperware container. Mix together with a whisk. Place in the freezer.

1 1/2 hrs later, mix together with hand-held electric mixer, paying attention to the side where it will be at its thickest. Place back in the freezer for 2 hours.

Mix again with electric mixer, then stir in marmalade and Milano cookie bits. Allow to freeze completely, about 2 more hours.