Homemade ice cream is a delicious treat that can be made with just a few simple ingredients. One of the classic recipes for homemade ice cream calls for the use of raw eggs to create a creamy, rich texture. While some people may be hesitant to use raw eggs in their ice cream due to concerns about food safety, when handled and stored properly, the risk of consuming raw eggs is minimal.
To make a creamy homemade ice cream with raw eggs, you will need the following ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon vanilla extract
To begin, heat the heavy cream and whole milk in a saucepan over medium heat, stirring often until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
Once the cream and milk mixture is hot, slowly pour a small amount of it into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the remaining cream mixture to the egg yolks, whisking as you pour.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be careful not to let the mixture boil, as this can cause the eggs to curdle.
Once the mixture has thickened, remove it from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Stir in the vanilla extract, then cover the mixture and chill it in the refrigerator for at least 4 hours, or preferably overnight.
Once the mixture is completely chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is the consistency of soft-serve, transfer it to a container and freeze it for at least 4 hours or until firm.
The addition of raw eggs in this creamy homemade ice cream recipe gives it a rich, custard-like texture that is hard to beat. However, it is important to note that consuming raw or undercooked eggs may increase the risk of foodborne illness, especially for young children, pregnant women, the elderly, and individuals with weakened immune systems.
To minimize the risk of consuming raw eggs, it is important to use fresh, high-quality eggs from a reputable source, and to handle and store them properly. When making homemade ice cream with raw eggs, be sure to use pasteurized eggs if you have concerns about food safety.
It is also important to note that while the risk of foodborne illness from consuming raw eggs is relatively low, it is not zero. If you have concerns about using raw eggs in your homemade ice cream, there are alternative recipes that do not call for the use of raw eggs.
In conclusion, this creamy homemade ice cream recipe with raw eggs is a classic, rich, and delicious treat. When handled and stored properly, the risk of consuming raw eggs is minimal. However, it is important to use caution and consider alternative recipes if you have concerns about food safety.