There are so many things to enjoy during the summer months. Perhaps one of my favorites is homemade ice cream. I have enjoyed a lot of homemade ice cream over the years at family events or special gatherings with friends and neighbors. The unique texture, great taste, and ability to make so many flavors make it worth the extra effort. Making homemade ice cream can offer some healthier options such as allowing you to reduce the sugar or add fresh fruit.
Ways to make homemade ice cream
- Utilizing ice trays
- Freezer bags or jars
- Old-style hand-crank ice cream maker
- Automated electric ice cream makers
Homemade ice cream is something that anyone can do (regardless of prior experience) and there is an affordability level for everyone as well. One consideration is the food safety aspect.
Ideas to involve your family
- Send the kids to the grandparents to spend quality time together and let them learn how to make the favorite family recipe.
- If you babysit and are looking for activities, then try making it using freezer bags.
- Set up a party and tasting contest!
- Dairy-free options are also available for those with sensitivities or allergies.
- Drop off a pint for one of your neighbors or sponsor ice cream day at the office or 4-H club meeting!
This wonderful treat can be made safely at home
Different recipes will require different kinds of equipment and ingredients. Be sure to read through the entire recipe to ensure you have what you need. Also, remember some of these basic food safety tips:
- Find a recipe that is eggless.
- Use pasteurized shell eggs or pasteurized egg substitutes in recipes calling for raw eggs. These can be found in the dairy case near the regular eggs. The FDA requires that pasteurized shell eggs be individually marked or specially packaged to prevent intermingling with unpasteurized eggs. Although pasteurized eggs may cost a few cents more, the pasteurization process destroys salmonella bacteria.
- Use a recipe that contains a cooked custard base.
- The custard base must reach 160F, measured with a food thermometer, to kill the salmonella bacteria.
- After cooking, chill the custard thoroughly before freezing.
- A recipe for homemade ice cream using a cooked egg base is available on the American Egg Board.
- Even when using pasteurized eggs, the FDA and the USDA advise consumers to start with a cooked base for optimal safety, especially if serving people at high risk for foodborne illness.
- Additionally, it’s important to only used pasteurized milk and cream products in making your homemade ice cream.
- Keep raw ingredients separate from cooked items.
- Always wash hands and equipment (before, during, and after the process).
- Check to ensure that your freezer temperature is operating at 0° and your refrigerator below 40° to properly store all ingredients and finished products.
Have fun and enjoy!
Live Smart Colorado feature articles, developed by Colorado State University Extension specialists, provide research-based, practical information to support lifelong nutrition, physical, financial, and emotional health and well-being for Coloradans.