Do i bin the slightly curdled / scrambled ice cream custard

[nannyl]

I am making home made ice cream with the egg yolks left over from my pavlova

have made ice cream a million times before, yet today somehow (and it didnt boil amd i stirred constantly the egg either scrambled or curdled....

I took it off the heat immediatly and cooled it down fast and have sieved it....
but the custardy bit is still ever so slightly lumpy....

the question is do i carry in regardless (ie add the cream then churn and see what happens)

Or should i just bin it and have extra cream on my pavlova.

I didnt really need the ice cream, was only making it to use the egg yolks that i had.

Votes please!!!

please someone tell me if this will be ok or needs to be binned!!!!

Bin it.

I'd carry on - how would you tell the texture of frozen ice cream? All good ingredients, so it's got to taste good.

I have used it before- worked fine. I just picked out the lumpy bits before churning.

maybe i'll carry on then....

even now the lumpy bits are tiny... maybe the size of a grain of granulated sugar? so certainly not 'pick-out-able'
i have sieved it and its all sieved too

well i carried on regardless and im pleased i did.

after irt was churned you would never know

it was the most yummy "christmas flavour" ice cream (ie infused the milk with cinnamon and cloves 1st!

Yay! Ice cream is so yummy!