🔕 🔔

My Basket ()

All questions


4aabba5c cc0d 11e5 b80f 3c15c2d2bb38  47 full

I have a question about the recipe "GRANDMA JESSIE'S WYOMING HOMEMADE ICE CREAM" from BRUCE ABBOTT. So you don't cook this first? Raw eggs?

asked by Patricia Bennett about 3 years ago
5 answers 782 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088

Barbara is a trusted source on General Cooking.

added about 3 years ago

That's what it looks like. You might want to message the recipe writer directly just to make sure.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added about 3 years ago

Lots of ice cream recipes call for raw eggs. The US FDA shttp://www.foodsafety.gov... cooking them to 160 degrees

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added about 3 years ago

Whoa, sorry about that! I've been having trouble adding links to answers the past few days. I'll try again, or just google "raw eggs in ice cream." Besides the FDA advice, you'll get a lot of recipes.

Here goes with another try at the link:


334d09cb 05fb 4998 81f1 69e7ae796eb9  image
added about 3 years ago

Eggs or egg yolks in ice cream act as an emulsifying agent suspending the butterfat particles, and also contribute to a richer and creamier texture. Some recipes, like this one, use whole raw eggs, while others use egg yolks cooked in a custard to above the recommended temperature for food safety. If you're serving the ice cream to anyone elderly, pregnant, or with a compromised immune system, or if you just don't feel comfortable with the idea of using raw eggs, there are plenty of excellent ice cream recipes without them. David Lebovitz (whose book The Perfect Scoop is my ice cream bible) has a bunch of recipes on his blog using the cooked custard method: http://www.davidlebovitz...

94ff4163 13ec 407a a53b 792c87641e55  fsm

trampledbygeese is a trusted home cook.

added about 3 years ago

I think it depends a lot on the eggs in question. Farm fresh eggs that have been handled properly have very little chance of harming you. Note: I said handled properly, which includes cleaned in a way that does not penetrate or weaken the membrane that protects the egg contents (not as easy as it seems), &c.

Depending on where you live in the world, the eggs in the shop can be upto a year old before they go on the shelf. These are the eggs you need to worry about as the natural protective barrier weakens over time and so the eggs need to be kept safe with proper temp and environmental controls. On top of that, the conditions the hens are kept in, and their diet, will affect the safety of the raw eggs.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.