BERNIE, MO (KFVS) - Two Heartland Cooks mixed up a batch of their homemade ice cream.
Jeff and Chastity Beaird of Bernie, Missouri say they love to scoop up a bowl of homemade ice cream and top it with strawberries, peaches or other fresh fruit. It's a staple on family camping trips that helps them cool down on a hot summer day.
- 3 Eggs (pasteurized in shell)
- 2 teaspoons vanilla
- 1 tall can evaporated milk
- ½ teaspoon salt
- 2 ½ cups sugar
- 2 cups half & half
- 1 half gallon of milk
Whisk eggs, vanilla, evaporated milk, salt, sugar, half & half and half gallon of milk.
Mix well and pour into ice cream maker and churn approximately 45 minutes to an hour or until ice cream is well frozen.
The Food and Drug Administration recommends making a cooked egg custard before mixing your ice cream.
Here are instructions on safe egg use in homemade ice cream from www.foodsafety.gov:
Cooking the Egg Base
The FDA advises consumers to start with a cooked egg base for ice cream. This is especially important if you're serving people at high risk for foodborne infections: infants, older adults, pregnant women, and those with weakened immune systems.
To make a cooked egg base (also known as a custard base):
1. Combine eggs and milk as indicated in the recipe. (Other ingredients, such as sugar, may be added at this step.)
2. Cook the mixture gently to an internal temperature of 160 degrees F, stirring constantly. The cooking will destroy Salmonella, if present. Use a food thermometer to check the temperature of the mixture. At this temperature, the mixture will firmly coat a metal spoon (but please don't lick the spoon if the custard is not fully cooked!).
3. After cooking, chill the mixture before adding other ingredients and freezing.
You can also use egg substitute products or pasteurized eggs in your ice cream, or you can find a recipe without eggs.
- With the egg substitute products, you might have to experiment a bit with the recipe to figure out the right amount to add for the best flavor.
- Pasteurized eggs can be substituted in recipes that call for uncooked eggs. Commercial pasteurization of eggs is a heat process at low temperatures that destroys any Salmonella that might be present, without having a noticeable effect on flavor or nutritional content. These are available at some supermarkets for a slightly higher cost per dozen.