First, go to the store and buy ice. You can pick up the seven pound bag, or the 20 pound bag. If you're making more than one batch, the 20 pounder's the way to go.
Next, fish out the ice cream maker from whichever nook and/or cranny the ice cream maker is currently hiding. Ours was behind several buckets of food stuffs in the pantry. We have a Proctor-Silex brand, which, I believe, is Portuguese for "Miracle Creator Of Deliciousness."
Once the unfrozen ice cream is in the chamber of coolness, add the before-mentioned ice in the machine, add a dash of rock salt, turn on the motor and bask in the sound of ice cream-making goodness. Once the cream and ice have fused together, place appropriate amounts is various serving dishes and enjoy!
Of course, the most important ingredient for making homemade ice cream is...a teenage son who's willing to do all the work for you. Trust me on this one, it makes the ice cream so much better!