Raw eggs, if not pasteurized, can be dangerous. They can be a source of a foodborne illness caused by Salmonella enteritidis bacteria. Therefore, it is advised that you start with a cooked egg base for ice cream. This is especially important if you’re serving people at high risk for foodborne infections: infants, older adults, pregnant women and those with weakened immune systems.
You can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product or egg substitute, or finding a recipe without eggs.
Another option for safe homemade ice cream is to use a cooked egg base. The American Egg Board has a recipe for homemade ice cream made with eggs that are heated to an internal temperature of 160 degrees Fahrenheit and then cooled. This temperature will kill Salmonella, if present.
By following safe food handling and cooking practices, you can enjoy refreshing, tasty homemade ice cream without worrying about making anyone sick!
Additional nutrition, health and food safety information can be found at http://missourifamilies.org/.
Contributor: Maude Harris, Nutrition and Health Education Specialist, University of Missouri Extension, email@example.com, 573.545.3516