Feature Articles
Cranking a "Safe" Freezer of Homemade Ice Cream
Adapted by Jessica Kovarik, RD, LD, Extension Associate, University of Missouri Extension from materials written by Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension and Susan Mills-Gray, Nutrition Specialist, Cass County Extension Center, University of Missouri Extension
At one time, uncooked eggs were used to make ice cream, but now we know in order to reduce the risk of salmonella poisoning, a custard-based recipe, an eggless recipe or even using an egg substitute should be used.
"Homemade ice cream is a special treat for many, but
every year it causes several outbreaks of salmonella
infection with up to several hundred victims at church
picnics, family reunions, or other large gatherings,"
says John Sheehan, director of the Food and Drug
Administration's Division of Dairy and Egg Safety. The
ice cream ingredient responsible for the outbreaks: raw
(uncooked) 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
1300 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 use 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.
Here are some suggestions for safe alternatives to using
raw eggs in your homemade ice cream:
- Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling for raw eggs. Pasteurized shell eggs can are found in the dairy section while egg substitutes can be both refrigerated or frozen, so look for these products in 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 (see more about ice cream texture below).
- 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.
- Don’t give up such a delicious summer treat. Find a recipe that is eggless or try one below.
Ice cream texture
Ice cream’s texture comes from the use of milk fat and
sugar. Although you may want to use 1% or skim milk, the
resulting ice cream would have lots of ice crystals in
it, making it flat and lower in volume. This is because
the more fat in the milk, the smoother the frozen ice
cream will be. Therefore, instead of whole milk, try 2%
milk instead of half and half or whipping cream. The end
result will still be smooth, but lower in fat.
Sugar is another ingredient that helps create ice
cream’s texture. By adding sugar, you raise the freezing
temperature of your ice cream mixture. This allows you
to be able to freeze it with ice, water and salt. So not
only do you end up with a sweet treat, but it’s also
easier to scoop.
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.
**An added bonus - no dishes
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.
VARIATIONS
Banana Nut: Reduce vanilla to 1 1/2 teaspoons. Cook and cool as above. Stir three large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR one can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate: Add three squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
Plum: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted, pureed,
ripe, fresh plums. Complete freezing.
Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed fresh strawberries. Complete freezing.
Sources: American Egg Board, MU Extension, Colorado
State Extension, CDC, FDA
Last Updated 10/25/2007
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