Is there a way to "fix" curdled custard so it can be used to make ice cream?
HalfPint is a trusted home cook.
maybe you can run it through a fine mesh sieve, like a chinois.
AntoniaJames is a trusted source on Bread/Baking.
I'd blitz it in a blender. Never tried it, but that's my first inclination . . . ;o)
Cynthia is a trusted source on Bread/Baking.
Try whisking together more yolks & sugar, then temper in the broken custard to re-emulsify it.
You could add some over cooked arborio and make gelato. You wouldn't be able to tell it was curdled due to the texture of the cream cooked rice
Fruit flies don't have to bother you
Shoo fruit flies, don't bother us.
The foolproof way to cook salmon.
Know (and shop) the basics.
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Well played. You deserve a cookie.
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