No one thinks that a nice bowl of homemade ice cream on a warm day could make them violently ill, but every year more than 1,000 people are sickened by salmonella poisoning caused by consuming raw or undercooked eggs. Old-fashioned ice cream made with raw eggs is responsible for some of these cases annually, according to the Food and Drug Administration's Division of Dairy and Egg Safety.Make homemade ice cream safely by using pasteurized egg products, or by tempering and cooking the eggs in a hot custard ice cream base.
Things You'll Need
- Flavored extract
- Small bowl
- Wooden spoon
Separate the whites from the yolks of six eggs. Set the whites aside for another use.
Heat 3 cups of milk, 1/2 cup sugar, 1/8 tsp. salt and 2 tsp. of your preferred flavored extract in a saucepan until it comes to a boil.
Whisk the egg yolks in a large heatproof bowl. Gradually add the hot milk, first a tablespoon at a time, then a 1/2 cup at a time, whisking constantly, until all of the milk has combined with the egg yolks.
Pour the custard mixture back into the saucepan and simmer over low heat for five minutes, stirring constantly. The custard should coat the spoon and read 160 degrees on a candy thermometer when it's ready.
Cover the pot and chill for at least an hour. Once chilled, the custard can be transferred to an ice cream maker.
Tips & Warnings
- You can make any variation of ice cream you like with this base, just add fruit or other mix-ins during the freezing process in the ice cream maker.
- The custard must reach 160 degrees Fahrenheit before it is safe for consumption.
- Photo Credit Jupiterimages/Brand X Pictures/Getty Images
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