Yes, after chilling the custard overnight, pour into a frozen 13×9-in. dish. Cover and freeze for 30 minutes. Beat with a hand mixer until smooth; return to the freezer. Repeat the process, beating every 30 minutes or until desired consistency.
Can I make this without an ice cream maker?
Every fall, I briefly succumb to what I refer to as “Pie Aspirations.” After all, what better time than when the air begins to chill to shove your face full of warm, buttery pastry (or in this instance, cold delectable ice cream layered with fluffy pillows of whipped cream)?