UACES Facebook Enjoy Homemade Ice Cream This Fourth of July
skip to main content

Enjoy Homemade Ice Cream This Fourth of July

Making homemade ice cream safely.

Nashville, Ark. –  July 4th is a time for fireworks, swimming, and cookouts as we celebrate America’s independence. As you celebrate with family and friends, you may want to add a freezer of homemade ice cream.

Before you delve into that bowl of your favorite ice cream, consider how it was made. Was the base made from a custard, raw eggs, no eggs, or how? If it was made with raw eggs that were not cooked to a custard consistency, you might want to pass and choose another dessert.

Now, I know some of you who are reading this will say, I always make my ice cream recipe with raw eggs. I have been doing it for years with no problems. If so, you are putting yourself and all who consume the ice cream at risk.

Raw eggs in the recipe may contain the bacteria, Salmonella, which can cause a foodborne illness. Salmonella can be especially dangerous to young children and older adults. While not all eggs contain salmonella, it is advised to err on the side of caution. It is better to be safe than sorry when it comes to food safety.

How can you prevent Salmonella?

Cook your egg mixture before freezing. This is often referred to as a cooked custard ice cream. You can also use pasteurized eggs that come in a pourable carton. Another option is to choose a recipe that does not use eggs. However, you will sacrifice some of the creaminess of your ice cream.

Symptoms of Salmonella food poisoning show up within six to 48 hours after eating products that have raw eggs. You will begin to have chills, fever, headaches, stomach pains, and/or diarrhea. Do you really want to experience this when you are supposed to be having fun with family and friends?

Preparing a custard base for your homemade ice cream is very easy and it really doesn’t take much time. Plus, it reduces the risk of someone getting sick from Salmonella.

Food borne illness is something you do not want to mess around with. No one enjoys being sick from improperly prepared foods. If you would like a copy of the fact sheet, “Quick Consumer Guide to Food Safety” or more information about food safety, contact the Howard County Extension office at 870-845-7517 or visit our office which is located on the second floor of the courthouse.

You can also visit our website https://www.uaex.uada.edu/life-skills-wellness/food-safety/handling/ which has lots of information on keeping food safe.

As you plan your Independence Day celebration, please keep in mind that you should never use raw eggs in ice cream. Instead, go egg free or make an egg custard base. It is super easy to make. I hope you have a safe and enjoyable 4th of July!

Recipe of the Week

This recipe is a favorite! It was made last week at 4-H Camp and all the campers loved it and asked for seconds! We even used an old, hand cranked ice cream freezer to let the youth experience the joy of making homemade ice cream. It also does well in an electric ice cream freezer.

Homemade Vanilla Ice Cream

  • 4 eggs

  • 2 ½ cups sugar

  • 7 cups milk

  • 3 cups whipping cream

  • 2 ½ Tablespoons vanilla

  • ½ teaspoon salt

  1. In a large pan, beat eggs until light.

  2. Add sugar gradually, beating until thick.

  3. Add 3 cups milk. Heat over medium-low heat until thickened, stirring constantly. (Mixture should lightly coat a metal spoon when it is thick enough. About 10-15 minutes cooking time.) Remove from heat.

  4. Add remaining ingredients; mix well.

  5. Pour into 5-quart freezer can.

  6. Fit can into freezer. (If using an electric freezer, follow manufacturer’s instructions.) Adjust dasher and cover.

  7. Pack 6 parts crushed ice and 1 part rock salt around can.

  8. Turn the dasher slowly till the ice partially melts and forms brine.

  9. Add more ice and salt to maintain level. Turn handle constantly till crank turns hard.

  10. Remove lid and dasher.

  11. Plug opening in lid.

  12. Cover can with several thicknesses of waxed paper or plastic wrap; replace lid.

  13. Cover freezer with several layers of newspaper, thick towels, or blankets.

  14. Allow it to ripen for 4 hours. Yield: 5 quarts ice cream.

    Note: This basic recipe allows you to make any flavor you wish. For a chocolate swirl, swirl 2 cups chocolate syrup through ice cream after removing dasher. For a fruit ice cream (peach or strawberry) add chopped fruit to mixture before freezing.

         

By Jean Ince
County Extension Agent - Staff Chair
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Jean Ince
County Extension Agent - Staff Chair
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
(870) 845-7517
jince@uada.edu

 

The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative action institution. If you require a reasonable accommodation to participate or need materials in another format, please contact your County Extension office (or other appropriate office) as soon as possible. Dial 711 for Arkansas Relay.

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.

Top