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
Please enter a valid email address.
Well played. You deserve a cookie.
Cover Up For Pest-Free Picnics
Soggy Bottoms No More
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.