How can I make safe homemade ice cream?

Here are three suggestions. 1) Use a recipe that doesn’t contain eggs. 2) Instead of regular shell eggs, use a pasteurized egg product, an egg substitute, or a pasteurized shell egg. 3) Make an egg-and-milk custard-like mixture and heat it to an internal temperature of 160°F. Chill before freezing.
 
Source(s):
FDA Center for Food Safety and Applied Nutrition “Enjoying Homemade Ice Cream without the Risk of Salmonella Infection”

FDA Center for Food Safety and Applied Nutrition “Homemade Ice Cream: A Safe Summertime Treat?”

 
 

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