Avoiding Salmonella in Ice Cream

We know how important proper food preparation is if one is to avoid salmonella.

We may not know that salmonella can be found in some types of ice cream, especially ice cream made in homes. Salmonella can be found in raw eggs and there are plenty of homemade ice cream recipes that call for egg yolks.

There are ways to safeguard against salmonella when using an ice cream recipe that calls for raw egg yolks. Instead of using raw egg yolks, substitute the yolks with a pasteurized egg product, egg substitute or pasteurized shell eggs.

The reasons why many homemade ice cream recipes call for eggs are simple. Eggs add flavor and color. They also prevent ice crystallization and help deliver a smoother ice cream texture.

Preparation can also help prevent salmonella poisoning. The Food and Drug Administration (FDA) recommends starting with a cooked egg base for homemade ice cream recipes.

A cooked egg base is basically a custard base. Typically an egg base is prepared by combining eggs and milk and cooking the mixture to an internal temperature of 160 degrees, making sure to constantly stir the mixture. The cooking process should kill any salmonella bacteria. After cooking the mixture, chill the mixture before adding the other ingredients of the ice cream recipe.

There’s nothing with making ice cream at home. Of course, if you want to treat yourself to an ice cream treat, without the cleanup, heading to the nearest Praline’s. There’s still time to enjoy wintry treats like Peppermint Stick ice cream.