Ice cream is one thing. Homemade ice cream is something else. The same goes for sorbet and other frozen desserts too. Gone are the days of handcranked ice cream makers that need both ice and salt.
I use a Donvier ice cream maker. You have to put the inner metal container in your freezer beforehand. It acts as a heat sink and cooling your ice cream mixture quickly. All you do is turn the handle a couple times every few minutes. No ice, no salt, no problem. Chill the ingredients before putting them into the ice cream maker. The colder they are, the less time it takes to make.
The difference between ice cream and sorbet? The amount of butterfat. Milk and or cream, and it’s ice cream. No dairy and it’s sorbet. There’s a time and a place for both. Yes, the butterfat in heavy cream beats milk let alone sorbet. Consider the calories and cholesterol. YMMV
The sweeetener can be sugar, honey, agave syrup, or simple syrup. The latter adds a silky texture and IMHO is worth the extra step.
Many people use egg yolks to improve the texture. Others use corn starch. You can do without either and use guar gum instead. It adds that smooth mouth feel. Use sparingly; a little goes a long way. Too much and your ice cream gets chewy.