Delicious Old-Fashioned Homemade Ice Cream with Raw Eggs

There’s something special about homemade ice cream that just can’t be replicated by store-bought varieties. The rich, creamy texture and pure, fresh flavors make it a beloved treat by many. One classic recipe for homemade ice cream includes raw eggs, which may raise eyebrows for some people. However, when done safely and correctly, using raw eggs can result in a delicious and creamy ice cream that will leave you wanting more.

Some people might be wary of using raw eggs in their ice cream due to concerns about salmonella. However, it’s important to note that the risk of contracting salmonella from eggs is extremely low, especially if you use fresh, properly handled, and refrigerated eggs. Additionally, pasteurized eggs can be used as a safe alternative.

One of the most popular old-fashioned recipes for homemade ice cream with raw eggs is the classic French-style custard-based ice cream. This recipe typically calls for egg yolks to be mixed with sugar and heated with milk and cream to create a thick and rich custard base. This base is then cooled and churned to create a smooth and creamy ice cream.

To start, you’ll need a dozen egg yolks, two cups of sugar, four cups of milk, two cups of heavy cream, and any additional flavorings you desire, such as vanilla extract or fruit puree. Begin by whisking the egg yolks and sugar together until they become light and fluffy. In a separate saucepan, heat the milk and cream until just below boiling. Slowly pour the hot milk and cream mixture into the egg yolks while continuously whisking to prevent the eggs from scrambling. Once the two mixtures are fully combined, return the custard to the saucepan and heat it over low heat until it thickens enough to coat the back of a spoon. Remove it from the heat and let it cool completely before churning it in an ice cream maker according to the manufacturer’s instructions.

The result is a delectably smooth and creamy ice cream with a delicious and rich flavor that is sure to impress anyone who tries it. The addition of raw eggs gives the ice cream a luscious texture and a velvety mouthfeel that is hard to replicate with any other method.

If you’re still hesitant about using raw eggs in your homemade ice cream, there are some alternative recipes that don’t call for eggs at all. For example, a simple no-churn ice cream can be made with just condensed milk, heavy cream, and flavorings of your choice. This method still yields a lusciously creamy ice cream without the need for raw eggs.

In conclusion, homemade ice cream with raw eggs is a classic and delicious treat that is well worth the effort. When handled and prepared properly, the risk of contracting salmonella from the eggs is minimal. The resulting ice cream is rich, creamy, and full of flavor, making it a wonderful indulgence for any ice cream lover. So, go ahead and give this old-fashioned recipe a try and treat yourself to a scoop of delicious, homemade ice cream.