From what I understand unless you are very old or have a compromised immune system raw eggs should not be a problem. At least that's what I've always heard.

I don't really worry about the raw egg factor. I have been eating/drinking things with raw egg in them for over 50 years and I'm still kickin'!

I get my eggs from my neighbor's chickens, so they are not pasturized or anything, not sure if that makes any difference one way or another.

I guess there are a lot of "modern" worries that I don't worry about.

So now that I have said that, I'll probably keel over tomorrow from Salmonella! Ah well....something will get me sooner or later....

Linda

There's always a chance of getting salmonella from raw eggs....and I guess it's a pretty unplesant thing to get...and can kill you if you have a compromised immune system or are in other ways not in good health.
Also the chances of finding salmonella in any one egg is not large....that chance multiplies with more eggs usde.
also as an egg "ages" if there is salmonella it grows....and if the egg has not spent all it's time under refrigeration the salmonella can grow.
So the bottom line is....you buy the freshest eggs you can find, from a good source and you take your chances.
Eggs in ice cream are no more risky than eggs in cookie dough....however I always eat more icecream than cookie dough....but you may be different!

I make ice cream from Crème Anglaise, and so the eggs are always cooked. Personally, I have not noticed any recipes for ice cream that use raw eggs. I would recommend looking for recipes that use a custard as a base.

Lars

What about pasturized eggs or egg substitutes (shudder)? Would the later change the taste/texture of the ice cream.

I admit to using the egg beater-type stuff in Caesar salad when I make it for a crowd, and I can always taste it.

Sushipup, I think egg substitutes are going to change the flavor, and maybe the texture of the ice cream, those yolks serve a purpose. You're probably OK with pasteurized eggs.

The "experts" say to make custard based ice cream by cooking the eggs. I don't usually do that, because I have my own eggs from my own hens.

According to the CDC, less than 1% of eggs are contaminated with salmonella, about 1 egg in 10,000. If you eat a lot of eggs, of course, your risk increases.

So, I make mine with raw eggs, but there is a risk of salmonella from raw eggs, albeit it very small.

Annie

The real risk from salmonella is in things like big batches of scrambled eggs like for a cafeteria....where one egg will contaminate the whole batch and if they don't get cooked enough, you have some sick people.
I would not even consider any risk if I had my own chickens...or even if a neighbor had hens. I suspect it's the rare egg that is a week from hen to being eaten!

I agree with everybody above with the caveat of telling any guests that the ice cream is made w/raw eggs. I'm one of those people with a compromised immune system & I'd like to be able to make my own choice about eating raw eggs. Like Lars, I'd use a Creme Anglaise base.

Vanilla Creme Anglaise Ice Cream

Ingredients

4 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

Directions

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.

/tricia

Ok, yeah. I thought I'd always seen directions to cook into a custard when eggs were used for ice cream but to be honest, I never paid all that much attention because I didn't have an ice cream maker. The only ice cream I've ever made before was when I was a girl scout leader. We poured cream, sugar and vanilla into zip lock bags and put that zip lock into a larger zip lock with rock salt and rolled it around till it froze. Pretty simple but you know it turned out pretty good!

So, when I saw all the raw egg recipes in this cookbook I was surprised. I'm probably just going to go ahead and look for recipes where the egg is made into a custard and stay on the safe side.

Thanks for the recipe Tricia. I can't wait to make a bunch of different flavors!!

I use egg beaters when I make ice cream. My kids eat it and I don't want to take any chances,

No raw eggs for me. I use a custard to make ice cream. Speaking of which, I should make some.

I like ice cream regardless, raw or cooked, with or without eggs. As long as it's ice cream I will eat it. :-) But I have to admit, ice cream made with eggs does seem to have a better texture and freezability. Speaking of which, I should make some vanilla ice cream for my ice cream pops adventure very soon.

Al

I must just love to live dangerously. When I got my ice cream book and I went through the recipes I immediately thought that the ones with a cooked custard seemed to fussy to mess with. I pondered what I had read about raw eggs being bad for you but since I had never heard of a single person in my group of family and friends that ever got sick from an egg, I decided it was worth the risk. I think I have a bit of risk taker in me. And now that I have tried that Ben & Jerrys ice cream, there is no going back.

No egg ice cream recipes:

http://www.recipezaar.com/Ice-Cream-no-Eggs-93725

http://lancaster.unl.edu/food/ciq-homemade-ice-cream.shtml

http://www.cooks.com/rec/search/0,1-0,homemade_icecream_without_eggs,FF.html

I can taste/smell raw eggs, I don't like the flavor even a little. I once ordered zabaione because it sounded so good. I was young and I didn't know the eggs were nearly raw. I passed it to another diner. I do have a recipe for chocolate mousse with whipped raw egg whites but I can handle that because the chocolate overpowers any egg taste. I think the yolks are barely cooked as well in the melted butter and chocolate in a double boiler.

More for everyone else!