Homemade ice cream is a fabulous summertime treat, but beware that some ice cream recipes contain a potentially deadly ingredient – raw eggs. According to the Centers for Disease Control, more than 2200 illness were reported from Salmonella in eggs in 2009 and 2010. Salmonella can be transmitted from the hen to the egg yolk before the shell forms. For this reason, you should not use raw, unpasteurized eggs in recipes that will not be cooked, like homemade ice cream.
What can you do?
In addition to handling eggs safely, here are some general rules to help keep homemade ice cream safe from bacteria and viruses that can cause illness.
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