How to make ice cream safely at home
May 14, 2012 3:36PM
Updated: June 17, 2012 8:01AM
Homemade ice cream is a treat many of us look forward to in summer. But each year that same treat causes many cases of salmonella. The ingredient responsible? Usually raw or undercooked eggs.
Eggs are a standard ingredient in most homemade ice cream recipes. They add flavor and color, prevent ice crystallization, and make for that smooth and creamy texture. To prevent this ingredient from causing harmful infections, just follow these guidelines for safe cooking and handling.
Make the egg base
At the FDA, we advise consumers to 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.
To make a cooked egg base (also known as a custard base):
Combine eggs and milk as indicated in the recipe. (Other ingredients, such as sugar, may be added at this step.)
Cook the mixture gently to an internal temperature of 160 F, stirring constantly. The cooking will destroy salmonella, if present. Use a food thermometer to check the temperature of the mixture. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!).
After cooking, chill the mixture before adding other ingredients and freezing.
You can also use egg substitute products or pasteurized eggs in your ice cream, or you can find a recipe without eggs.
■ With the egg substitute products, you might have to experiment a bit with the recipe to figure out the right amount to add for the best flavor.
■ Pasteurized eggs can be substituted in recipes that call for uncooked eggs. Commercial pasteurization of eggs is a heat process at low temperatures that destroys any salmonella that might be present, without having a noticeable effect on flavor or nutritional content. These are available at some supermarkets for a slightly higher cost per dozen. Even if you’re using pasteurized eggs for your ice cream, both the FDA and the USDA recommend starting with a cooked egg base for optimal safety.
So, by following these safe handling and proper cooking practices, you can enjoy refreshing, tasty homemade ice cream without worrying about making anyone sick!
CUSTARD ICE CREAM
For custard base:
3/4 cup sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups milk
For ice cream:
2 cups whipping cream
1 tablespoon vanilla
To make 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.
To cook 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.
To make 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.