Is there a way to "fix" curdled custard so it can be used to make ice cream?
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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