Is there a way to "fix" curdled custard so it can be used to make ice cream?
maybe you can run it through a fine mesh sieve, like a chinois.
I'd blitz it in a blender. Never tried it, but that's my first inclination . . . ;o)
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