I overbeat my ice cream base and it is foam— is there it worth putting it in my ice cream maker?

Yes, I was supposed to switch from *beating* the yolks and sugar to *whisking* in the hot liquid, and instead I beat it in. It turned into foam and attempted to explode out of the saucepan, so I don’t really think I got to custard. I put it in the fridge to see if it would calm down, but it is still foam. Should I go ahead and freeze it tomorrow and see what happens or should I just start over?