Is there a way to "fix" curdled custard so it can be used to make ice cream?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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
The big-batch dinner we're making all season.
Buttery Sheet Pan Pot Pie
6 Italian Stuffed Pastas
What's New in the Neighborhood
How to Lunch Like an Italian
The Hits Keep Coming