Tuesday, June 13, 2017

Reader Question: Ice Cream

I had a question from "olderandwiser" on my my new recipe ice cream post:  Do you use pasteurized eggs in your ice cream?

I do not use pasteurized eggs.  The reason behind this is that the eggs are cooked thoroughly when they are added to the hot milk and heated further.  Some people take the temperature of the custard base, but I do not.  Allowing the mixture to thicken completely is my assurance that the eggs are cooked enough.  If you were to just mix everything together without heating it, you might want to consider pasteurized eggs.

I hope this helps.  Let me know if you try making your own ice cream!

1 comment:

olderandwiser said...

Thank you for your reply! I made some ice cream a couple of summers ago and used pasteurized eggs as the recipes I was using called for raw eggs. I have to say, the ice cream was good but it upset my husband's and my stomachs a little. I guess it was because the eggs were raw and we weren't used to consuming raw eggs. My Cuisinart ice cream maker came with recipes that require you to heat up the eggs so I think I'll try one of those next time, use regular eggs and hopefully avoid the stomach upset.