The incorporation of air into ice cream is what the trade refers to as overrun. Some like that style of ice cream. You can eat a huge bowl and not feel too full, but you're burping up air that you paid to ship to you while keeping it all frozen.
Most home ice cream freezers tend to produce a denser product that's more like Haagen-Dasz. I suspect you will find the cost of the ingredients, let alone the cost of a freezer, to be a great deal more than $6 you're paying now to make a half-gallon of ice cream.
If you're still determined, I will tell you about my Krups freezer. It uses a cylinder that you freeze for 24 hours instead of ice and salt, like the hand-cranked Donvier, but has an electric motor to turn the dasher. It introduces a minor amount of overrun, as compared to the Donvier, but I frankly like the improvement in texture that the overrun gives the Krups product.
It's like mayonnaise--homemade costs more, but sometimes it's worth it. Here's one that IS worth it!
Homemade Blackberry Ice Cream
Pick a mess of blackberries. Immediately upon arriving home, rinse the berries, put them in a container for the fridge, then sugar liberally. The sugar prevents the berries from molding and starts breaking them down so you can sieve the berries the next day. NO seeds in the ice cream, please! I'm only one of many who can't eat those seeds. Okay, didja get a cup of sweetened juice after sieving? Add it to 1 cup of whole milk and 1 pint of sweetened whipping cream. The brand I see here in CA is called "Bavarian," and it's a wee bit pricey, but it makes the best ice cream. It has the bit of vanilla you need. Stir, add a good pinch of your best salt, stir again and taste. It should be quite sweet. Remember your taste buds won't register flavor as readily when you eat a frozen product. Stir once more, cover and refrigerate for several hours, then place in your freezer and operate it per the manufacturer's instructions. This recipe makes one quart--or a wee bit more in the Krups.