Nevada County Picayune and Gurdon Times Newspaper Archive

Watch Egg Dishes During Holidays

Barbara A Holt, Ph.D

Clark County Extension Agent

Family and Consumer Sciences

Cooperative Extension Service

COOKED EGG ICE CREAM

Cook-out and picnic season get in high gear by the Fourth of July. Ice cream, a dish traditionally containing raw eggs, is popular summer fare. Now that salmonella is a real treat in uncooked egg recipes, how do we manage to serve these treats, but do it safely?

Try this recipe from the American Egg Board, or one of its variations below, and toss out your old recipes using raw eggs.

Frozen Custard Vanilla Ice Cream: 6 eggs, 2 cups milk, 3/4 cup sugar, 2 to 3 tablespoons of honey, 1/4 teaspoon salt, 2 cups whipping cream, 1 tablespoon vanilla, crushed ice, and rock salt.

In medium saucepan beat together eggs, milk, sugar, honey and salt. 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. Cool quickly by setting pan in ice or cold water and stirring for a few minutes.

Transfer to freezer containers and freeze in frozen food section of the refrigerator until firm.

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

Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries or 1 can (16 to 17 ozs.) pitted dark sweet cherries, drained and chopped. Complete freezing.

Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.

Plum: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.

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

Other recipes you traditionally make with raw eggs should be up-dated, too. If you would like to have those for cooked creamy caesar-style dressing, cooked mayonnaise, or classic cooked egg nog, contact the Clark County Cooperative Extension, University of Arkansas at 246-2281, or come by the office at 5th and Clay Street in Arkadelphia.