Make homemade ice cream safely

    Make homemade ice cream safely

    Celebrate National Ice Cream month by making your own. Avoid salmonella risk with safe recipes from MU Extension.

    Safe alternatives to using raw eggs:

    o Use pasteurized shell eggs or pasteurized egg substitutes.

    o 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 use pasteurized milk and cream products in making your homemade ice cream.

    o Use a recipe that contains a cooked custard base. The custard base must reach 160 degrees F to kill the Salmonella bacteria.

    Ice cream texture

    Ice cream’s texture comes from the use of milk fat and sugar. The more fat in the milk, the smoother the frozen ice cream will be. If you use 1% or skim milk for a low-fat option, the resulting ice cream will have a lot of ice crystals in it making it flat and lower in volume. Try 2% milk instead of whole milk. The end result will be smooth and creamy, but lower in fat.

    Sugar helps create the ice cream’s texture. By adding sugar, the freezing temperature of your ice cream mixture will increase which allows it to freeze with ice, water and salt.

    Frozen Custard Ice Cream (makes 1½ to 2 quarts)

    o 6 eggs

    o 2 cups milk

    o 3/4 cup sugar

    o 1/4 teaspoon salt

    o 2 cups whipping cream

    o 1 tablespoon vanilla

    1. In medium saucepan, beat together eggs, milk, sugar and salt.

    2. 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.

    3. Cool quickly by setting pan in ice or cold water and stirring for a few minutes.

    4. Cover and refrigerate until thoroughly chilled, at least one hour.

    5. When ready to freeze, pour chilled custard, whipping cream and vanilla into one-gallon ice cream freezer can.

    6. Freeze according to the ice cream maker’s directions.

    VARIATIONS Banana Nut: Reduce vanilla to 1½ teaspoons. Cook and cool as above. Stir three large ripe, mashed bananas and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.

    Chocolate: Add three squares (1 ounce each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.

    Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed fresh strawberries. Complete freezing.

    Find more safe recipes

    When you’re in Columbia, Missouri, do it the easy way and stop by Buck’s Ice Cream on campus. Tiger Stripe is our favorite!