Vintage Ice Cream Recipe: Raw Eggs and All

Ice cream has been a beloved treat for generations, and while modern recipes often call for pasteurized eggs and cream, in the past, raw eggs were a common ingredient in homemade ice cream. While the idea of consuming raw eggs may make some people wary due to the risk of salmonella, there are still many vintage ice cream recipes that call for raw eggs, and some nostalgic home cooks swear by the superior flavor and texture of ice cream made with this traditional ingredient.

The use of raw eggs in ice cream recipes can be traced back to a time when food safety standards were not as strict as they are today. Eggs were a staple in many desserts and were often used in their raw form in recipes like mousse, custard, and, of course, ice cream. The rich, creamy texture and added richness that raw eggs provided to ice cream were highly prized.

One of the most famous vintage ice cream recipes that uses raw eggs is French vanilla ice cream. This classic recipe uses egg yolks to create a custard base that gives the ice cream a luscious, velvety texture and a deep, complex flavor. While many people may be skeptical of using raw eggs in their ice cream, when handled properly and sourced from a reputable, safe source, the risk of foodborne illness is minimal.

Here’s a vintage French vanilla ice cream recipe that you can try at home:

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 2 teaspoons pure vanilla extract

Instructions:
1. In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat, stirring occasionally until the sugar has dissolved and the mixture begins to steam, but do not boil.

2. In a separate bowl, whisk the egg yolks until smooth.

3. Slowly pour in the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 10-12 minutes.

5. Remove the custard from the heat and stir in the vanilla extract.

6. Strain the custard through a fine-mesh sieve into a clean bowl, then cover and chill in the refrigerator for at least 2 hours, or preferably overnight.

7. Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.

When following vintage ice cream recipes that call for raw eggs, it’s important to use fresh, high-quality eggs from a trusted source and handle them with care to minimize the risk of foodborne illness. It’s also worth noting that some people, such as young children, the elderly, pregnant women, and those with compromised immune systems, may be more sensitive to the potential risks associated with consuming raw eggs.

While modern food safety guidelines have increased awareness about the potential risks of consuming raw eggs, many vintage ice cream aficionados still swear by the superior taste and texture of ice cream made with this traditional ingredient. As long as proper precautions are taken, and eggs are sourced from a safe, reputable source, the nostalgic joy of making and enjoying homemade ice cream with raw eggs can be a delightful experience for those who appreciate traditional recipes and flavors.