I have one of these icecream makers back home, but no reason one couldn't be used on board if you have a moderate sized freezer
The inner cannister is frozen. It is put in the plastic container and the rim sealed. Ingredients are poured in. You manually turn a handle which rotates a paddle and scrapes down any semi frozen bits on the side. This needs to be done about once a minute for about 20 min. It is quicker if the ingredients are super cold to start with.
This makes a softish icecream. Freeze the cannister for an hour or two for a firmer result.
It produces beautifully smooth icecream without any icy particles