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.
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.
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.