Sarah is a trusted source on General Cooking.
Not really, no. When you make an anglaise/custard there's naturally going to be a bit that you want to strain out (the chalaze - the strings that connect the yolk to the shell). If you're only *just* on the edge you can strain this. But if it goes too far you're best to start again.
pierino is a trusted source on General Cooking and Tough Love.
Sarah is quite correct if you let your custard get to the scrambled egg stage it's hopeless.
Cynthia is a trusted source on Bread/Baking.
Sadly, if you cook the custard to the point that it curdles, its has been very overcooked. Not only is the result unappetizing, but moreover, the protein strands have been seriously compromised, and they, in their richly plumped-up state after gently cooking over a water bath, help to give the spun and frozen ice cream its rich, fulsome mouth feel. You're best to consider it a lesson learned. By the way, if you don't have an instant read thermometer, it would be an excellent and inexpensive investment. Ice cream custard should be cooked to 165 degrees, while being stirred constantly with a flat-bottomed spatula, over a water bath. Without a thermometer, it's very easy to under-cook or over-cook it. As you've discovered.
Note to self: never respond after a 13-hour day. Fulsome should read full-mouth feel. Good night.
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