Making Homemade Ice Cream Safely (2353)

Favorite homemade ice cream recipes use raw eggs. Raw eggs, however, may contain Salmoneli bacteria that can cause foodborne illness. Freezing does not kill Salmonella bacteria, but pasteurization or cooking will.

Eggs are used in ice cream to add a rich flavor and color and to help create a product that is smooth and creamy. commercial manufacturers use pasteurized eggs to produce safe, high-quality ice cream.

Homemade ice cream can be made with pasteurized eggs or egg substitute on recipes that call for raw eggs. Commercial pasteurization o eggs destroys Salmonella bacteria, but does not cook the eggs or affect their flavor, nutritional value or functional properties.

Whole liquid pasteurized eggs and egg substitutes are available at supermarkets. They are often packaged in containers that resemble small milk cartons. Look for them in the refrigerator or freezer case. Use pasteurized eggs and egg substitutes just as you would fresh, whole eggs.

Another option for homemade ice cream is to use a recipe made with a cooked egg custard. Egg custard mixtures are safe if they reach 160 degrees F. Use a thermometer or heat gently until the mixture coats a metal spoon.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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