Making Homemade Ice Cream without Using Raw Eggs
Alice Henneman, MS, RD, UNL Extension in Lancaster County
Protect yourself from the danger of possible Salmonella infection by avoiding the use of raw eggs in homemade ice cream. Following is a cooked egg-milk recipe, courtesy of the American Egg Board.
Vanilla Frozen Custard Ice Cream
- 6 Eggs
- 3/4 cup sugar
- 2 to 3 tablespoons honey
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups whipping cream
- 1 tablespoon vanilla
- Crushed ice
- Rock salt
- CUSTARD BASE: BEAT eggs, sugar, honey and salt in medium heavy saucepan until blended; stir in milk. COOK over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
- COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. PRESS piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
- ICE CREAM: POUR chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. FREEZE according to manufacturer's directions, using 6 parts crushed ice to 1 part rock salt. TRANSFER to freezer containers, allowing head space for expansion; freeze until firm.
- Serve with cut-up fresh fruit or with your favorite ice cream topping.
- This basic custard can be varied with flavorings and stir-ins of your choice. For stir-ins, use pureed fruit, mini chips and other small pieces.
Good Source: protein, vitamin A, vitamin D and choline
calories: 257; total fat: 18g; saturated fat: 10g; polyunsaturated fat: 1g; monounsaturated fat: 5g; cholesterol: 164mg; sodium: 116mg; carbohydrates: 19g; dietary fiber: 0g; protein: 5g; vitamin A: 786.6IU; vitamin D: 47.0IU; folate: 15.4mcg; calcium: 87.3mg; iron: .5mg