Whisk together all of the ingredients and place in the refrigerator to chill for 2 hours.  You can alternately place it in the freezer for an hour; the goal is to get the mixture very cold.

Pour the mixture into your ice cream maker and prepare according to the manufacturer's directions.

Spoon the prepared ice cream into another container (I used a loaf pan lined with parchment paper) and freeze for a couple of hours or overnight. Cover or seal if storing for longer than 1 day. Thaw slightly for easier scooping before serving if you chill it longer than a few hours.