without an ice cream maker?
While an ice cream maker yields the best results, you can make a no-churn version. After chilling the custard, pour it into a shallow freezer-safe container. Freeze for 30 minutes, then remove and whisk vigorously with a hand mixer or a sturdy whisk to break up ice crystals. Repeat this process every 30-45 minutes for 3-4 hours, until the ice cream is thick and creamy. Fold in the pecans during the last whisking session.
How can I prevent my pecans from sinking to the bottom?
The best way to prevent pecans from sinking is to add them during the last few minutes of churning. At this point, the ice cream is thick enough to suspend the nuts evenly. If you’re using a no-churn method, fold them in when the mixture is quite thick, just before the final freeze. Coating the pecans lightly with a tablespoon of flour or cornstarch before adding them can also help them stay suspended.
Why did my custard curdle?
Custard curdles when the egg yolks are cooked too quickly or at too high a temperature, causing them to scramble. To prevent this, always temper the egg yolks by slowly whisking in a small amount of the hot cream mixture first. Then, cook the combined custard over medium-low heat, stirring constantly, and remove it from the heat as soon as it coats the back of a spoon, ideally before it reaches a full boil.