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On
the Safe Side |
Take Extra Care With Home-made Ice Cream
by Lucas Shivers
Properly handling home-made ice cream ingredients ensures a health-friendly, frozen product.
"We are approaching the traditional picnic season with church dinners, family get-togethers
and holiday celebrations," said Karen Blakeslee, Rapid Response Center coordinator with Kansas
State University Research and Extension. "Home-made ice cream is a special picnic treat."
Many common ingredients are used to create the flavored dessert. However, one product can taint
the entire dessert if not handled properly.
"Eggs are the primary concern," Blakeslee said. "Traditionally, homemade ice cream is made with
raw eggs which could contain Salmonella. If the eggs are uncooked, they create a food safety risk."
Eggs add rich flavor and color to ice cream. They prevent ice crystallization to ensure a smooth
product. Since they are perishable, Blakeslee said handling eggs safely includes keeping them in
the refrigerator before use and cooking them to eliminate the bacteria.
"Salmonella does not grow below 40 degrees, however refrigeration or freezing will not kill or
destroy the bacteria," she said. "Cooking the eggs is the only way to kill Salmonella."
The bacteria causes higher risk for youth, elderly, pregnant women and those with weakened immune
systems, Blakeslee said.
"It is recommended to cook the eggs in a custard mixture," she said. "Heat slowly to 160 degrees
Fahrenheit while gently stirring."
Use a thermometer to determine that the temperature reaches 160 degrees F. The mixture will eventually
solidify enough to coat a metal spoon.
Egg substitutes can be used in place of raw eggs. Commercially pasteurized eggs can also be used, and
are often sold next to regular eggs in the supermarket case. They may cost a few cents more, however.
Lucas Shivers, Communications Assistant
lshivers@oznet.ksu.edu
K-State Research and Extension
For more information: Karen Blakeslee is at 785-532-1673
K-State Research and Extension is a short name for the Kansas
State University Agricultural Experiment Station and Cooperative
Extension Service, a program designed to generate and distribute
useful knowledge for the well-being of Kansans. Supported by
county, state, federal and private funds, the program has county
Extension offices, experiment fields, area Extension offices and
regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.
Source: Kansas
State University's Experiment Station and Cooperative
Extension Service
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