Nevada County Picayune and Gurdon Times Newspaper Archive

Raw Eggs Not Good In Ice Cream

Homemade ice cream may be a treat, but if you're using raw eggs in your recipe, you may be opening the way to foodborne illness from salmonella bacteria.

"Since Salmonella enteritidis is easily destroyed by heating, one important step in protecting your family from this organism is to never eat foods containing raw egg," said Pamela Brady, a food safety specialist for the Cooperative Extension Service, University of Arkansas.

"Although the number of contaminated eggs is small, it is impossible to identify what eggs contain this bacteria. So, for safety, all eggs should be treated as they're contaminated," she said. "While this may seem like an easy recommendation to follow, many of us forget how many ways we can be exposed to raw egg-containing foods."

One of the most common is through homemade ice cream.

"Since this is not a product prepared frequently, the excitement and anticipation that accompanies the process often overshadows that fact that the eggs in many recipes are not cooked," she said.

If you like the richness eggs contribute to ice cream, try a recipe that uses a cooked custard base rather than raw eggs.

For more information on food safety, contact your county extension agent.