Homemade ice cream is a summer time treat that can be made safely if you know a few facts about ice cream recipes. Ice creams made from recipes that include uncooked eggs have the risk of causing foodborne illness and should be avoided.
Raw eggs may contain salmonella bacteria and only thorough cooking will destroy the salmonella bacteria. Although the risk of getting salmonellosis is relatively small, the infection can be life threatening for certain people, especially the very young, the elderly, pregnant women, and people weakened by illness.
Eggs are used in ice cream to add a rich flavor and color, inhibit ice crystallization, and to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy. Because hens transmit the salmonella organism to the egg yolk before the shell forms, it cannot be assumed that a clean, uncracked egg is safe to eat.
While salmonella bacteria will not grow below 40° F, freezing does not destroy those organisms already present in the raw egg. Only recipes that call for cooking the egg mixture are safe to use. These are sometimes referred to as cooked custard ice creams.
Another option is to use pasteurized eggs in recipes that call for raw eggs. Commercial pasteurization destroys salmonella bacteria, but does not cook the eggs or affect their color, flavor, nutritional value, or functional properties. Whole liquid pasteurized eggs are available in containers that resemble a small milk carton and are in the grocery refrigerator case. They can be safely used in place of fresh, whole eggs.
Want recipes and information on lowering the cholestoral and calories in your homemade ice cream? Read the complete version of ISU Extension's Tips for Homemade Ice Cream publication or order a paper copy from the ISU Extension Store.
For answers to nutrition and health questions, contact the Story County Extension Office, Nutrition and Health Specialist Susan Klein, or the toll-free ISU Families Answerline at 1-800-262-3804.