curdled custard

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

Try whisking together more yolks & sugar, then temper in the broken custard to re-emulsify it.

I'd blitz it in a blender. Never tried it, but that's my first inclination . . . ;o)

maybe you can run it through a fine mesh sieve, like a chinois.