"It is certainly possible to use a slow cooker to whip up a delicious batch of homemade ice cream, and it makes preparing the dessert so much easier. While you do still need a freezer, the slow cooker takes all of the hard work out of making the ice cream's base. This is because the appliance's low cooking temperature is perfect for cooking an egg-based custard."
"There are a few different ways of making an ice cream base in the slow cooker. One is to whisk all of the ingredients in a dish and place it in a water bath inside of the slow cooker. If you opt to prepare the custard this way, just leave it to simmer until it's thick enough to coat the back of a spoon. It should take somewhere between three and five hours and have a temperature of about 175 degrees Fahrenheit."
A slow cooker’s low, steady heat is well suited to cooking egg-based ice cream custards without curdling, reducing the need for constant stovetop attention. The finished custard is chilled in a freezer to complete the ice cream process. One method places a whisked ingredient dish in a water bath inside the slow cooker until the custard thickens to coat a spoon, typically three to five hours at around 175°F. Another approach warms cream first and cooks on high for about an hour, useful when using stabilizers like cornstarch or gelatin. Ingredients can also be heated together directly in the cooker.
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