NDSU Extension Service - Ramsey County

Accessibility


| Share

Summer Safe Ice Cream

Summer Safe Ice Cream

            On a hot summer day few things taste as good as a dish of homemade ice cream.  Homemade ice cream is a special treat but to be certain it is a safe treat we want to use a custard-based recipe or an eggless recipe or a recipe using an egg substitute.        
            Unfortunate every year outbreaks of salmonella poisoning are linked to improperly prepared homemade ice cream. The ice cream ingredient responsible for the outbreaks is the raw or undercooked eggs. The Center for Disease Control and Prevention reports 45-50 outbreaks annually in the United States, resulting in illness in more than 1,300 people.
            A person infected with Salmonella Enteritidis (SE), the strain of salmonella found most frequently in raw eggs, usually has fever, diarrhea, and abdominal cramps beginning 12 to 72 hours after eating or drinking a contaminated food or beverage. The infection generally lasts four to seven days, and most people recover without any treatment. But for those at high risk - infants, older people, pregnant women, and people with a weakened immune system - it can be life-threatening.
            While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often incorrectly call for useing raw eggs in the base mixture. Homemade ice cream can be made with eggs without the side effects of salmonella infection by preparing it safely.
            To be on the safe side, follow these suggestions when cranking up your ice cream freezer.

-         Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling for raw eggs. Pasteurized shell eggs can be found in the dairy section while egg substitutes can be found in either the dairy case near the regular eggs or in the frozen food section. The FDA requires that pasteurized shell eggs be individually marked or specially packaged to prevent intermingling with unpasteurized eggs. The pasteurized egg product needs to be the whole egg and not just the whites or the texture of the ice cream will not be rich and creamy

-         Even when using pasteurized eggs, the FDA and the USDA advise consumers to start with a cooked base for optimal safety, especially if serving people at high risk for foodborne illness. Additionally, it's important to only used pasteurized milk and cream products in making your homemade ice cream.

-         Use a recipe that contains a cooked custard base. The custard base must reach 160º F to kill the salmonella bacteria. Resist the temptation to taste-test it during preparation because the custard isn't fully cooked and could still contain salmonella. After cooking, chill the custard thoroughly before freezing.

Homemade Eggless Ice Cream

-         2 cups milk

-         1 cup sugar

-         2 cups whipping cream or half-and-half

-         2 teaspoons vanilla
  Combine and stir until sugar is dissolved, then pour into a 1-gallon ice cream freezer and freeze according to manufacturer's directions. 

Ice Cream in a Bag

-         2% chocolate milk (can also use whole white milk with fruit or syrup)

-         Snack sized zip lock bag

-         Quart sized freezer zip lock bag

-         Ice

-         Rock salt

             Pour ½ cup milk into snack bag. Close tightly.  Put 2-3 cups of ice into the quart sized freezer bag.  Sprinkle a little rock salt on the ice. Slip the closed baggie of milk into the bag with the ice. Close tightly. Shake vigorously until the milk is frozen, being careful not to break either bag. Remove the small bag with the ice cream. You’ll want to wipe the salty water from the outside of the bag and the baggie seal so your ice cream won’t taste salty.  Unzip the ice cream baggie, insert spoon and eat.

Frozen Custard Ice Cream (makes 1 ½ to 2 quarts)

-          6 eggs

-          2 cups milk

-           3/4 cup sugar

-           1/4 teaspoon salt

-          2 cups whipping cream

-          1 tablespoon vanilla

            In medium saucepan, beat together eggs, milk,   sugar and salt.  Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.  Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least one hour.  When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer’s directions.   Thank you to the American Egg Board for their up-to-date ice cream recipes!


Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.