If you lived closer I'd pasteurize eggs for you in my sous vide setup ;-)

Oh.....dang! Stumpy!...Do you suppose I could travel with 15 dozen eggs on a plane???
( 'nough Scotch and anything's possible....)

"Safety of Powdered Egg Products

Powdered Egg Whites, Powdered Egg Yolks and Powdered Whole Eggs can be used in baking or cooking. They are pasteurized but are best used in a cooked product, especially if serving high-risk persons like the elderly, young children, or individuals with immune system deficiencies. Users should be sure that the internal temperature of the cooked product reaches 160 degrees Fahrenheit. Egg products can be substituted in recipes typically made with raw eggs that won't be cooked (Caesar salad, Hollandaise sauce, eggnog, home made ice cream, key lime pie, and protein or supplement shakes)."

Here is a link that might be useful: Honeyville Powdered Dried Whole Eggs and Egg Whites

I'd suggest using Egg Beaters (which are pasteurized) instead of whole raw eggs or dried egg products. Even though I've used lots of cans of Honeyville Powdered Dried Whole Eggs over the years, and now use OvaEasy Whole Egg Crystals (also available from Honeyville Grain, but a much better product as far as use, taste and shelf-life), I'll grab a carton of Egg Beaters for making ice cream that isn't made with a cooked custard. -Grainlady

How about patronizing a local dairy? Buy the ice cream from them.

Can't buy the ice cream....our reputation is in Home-made ice cream....
It would cost a fortune ( I think) to use egg beaters. Guess I need to do research on how long the eggs need to be cooked in a custard to be safe.

Make Frozen Passion instead -

64 oz. any carbonated fruit drink
2 cans condensed milk.

Process as usual in your ice freezer.
Has sorbet consistency.

Has anybody gotten sick before? I would still use the raw eggs but I know that's not your decision. It doesn't take much to heat an egg to pasteurize in a custard though.

I know you said you'd like to use the same recipe, but I always make eggless ice cream. Would this work?

2 cups milk
1 cup sugar
2 cups whipping cream or 2 cups half-and-half
2 teaspoons vanilla

Directions:

Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.)

Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer's directions.

Here is a link that might be useful: strawberry version

As far as we know, no one has ever gotten sick. Or perhaps there was a case of the "stomach flu" or 2 afterward and we never heard about it.
We have lots and lots of elderly people who come. It is a well known fact that there is some risk attached in serving raw eggs. We do it knowing the risks....I think we are asking for a law suit....or for the health police to shut us down.

I guess I am trying to know if anyone has made home made ice cream from powdered eggs.....and how did it compare with raw eggs......and how hot and for how long do we need to cook a custard to be safe.....and does using a cooked custard change the ice cream taste and texture.
Thanks.
Linda C

The powered egg site recommends that you cook them even though they are pasteurized.

Personally, if I knew that the ice cream being served was made with raw eggs I would not eat it. I have always made homemade ice cream with a cooked custard.

Eileen

Well, Eileen...last year, due to my nervousness, we posted a sign saying our ice cream is made with raw eggs, if you would rather not eat a raw egg product, we have available commercial ice cream to go with the home made pie......and out of 300 and a few customers, no one requested the commercial ice cream.

I am not afraid of ice cream made with raw eggs.....but I am afraid of people who may eat it and get sick......and blame me for serving it.

I would suggest you try some ice cream recipes that include a cooked custard as well as some eggless recipes. In my experience, people will eat anything called "homemade ice cream".

Personally, I think you will find the flavor and texture in recipes using a cooked custard much improved over the uncooked ice cream recipes. If the recipe also includes cornstarch, the ice cream will be much smoother than the more crystal-like ice cream from the raw eggs recipes.

Powdered eggs aren't exactly an inexpensive alternative, but I would certainly use them over fresh shell eggs when it comes to the potential for bacteria problems since they have been pasteurized. You can check the prices at the link below.

Word of caution... When you work with traditional powdered eggs (which are the least expensive) you have the additional step of needing to sift the clumpy egg powder before measuring. OvaEasy powdered eggs don't require that and are much easier to mix but are also more expensive. OvaEasy come pre-packaged 1-dozen eggs per packet and each #10 can contains 6-dozen eggs.

Here's some egg math...

If you order from Honeyville Grain the shipping for the entire order is $4.49. I didn't factor the shipping into the cost per egg.

OvaEasy / $54.99 for a twin-pak (2 cans) = 144 eggs (.38 cents per egg)

Regular Powdered Whole Eggs / $19.09 = approx. 78 eggs
(.24 cents per egg)

I checked Sam's Club on-line and Egg Beaters are 4 / 16-oz. cartons at our local Sam's Club for $8.44. Each carton = 8 eggs - (.26 cents per egg). There are generic brands available at most stores that aren't as expensive as Egg Beaters and work just as well.

PHILADELPHIA VANILLA ICE CREAM (eggless)
5 c. light cream
1 c. sugar
1 T. pure vanilla
1/8 t. salt
Pour cream into freezer canister. Gradually add sugar stirring until it is dissolved. Stir in vanilla and salt. Churn according to directions. Makes about 1-1/2 quarts.

BTW - Honeyville Grain has a 10% off sale on your entire order until 6 p.m. PST today. USE COUPON CODE "EARTH" DURING CHECKOUT.

-Grainlady

Here is a link that might be useful: Honeyville Grain

I'm very squeamish about even slightly under-cooked eggs. Shrug. It has nothing to do with safety concerns.

E

A friend of mine got egg white on his hands while separating eggs and inadvertently rubbed his eye before he washed his hands. Believe it or not, this odd incident resulted in salmonella poisoning from the raw eggs. He didn't even have to consume them. What are the odds?

-Grainlady

Aren't there pasteurized fresh eggs. I seem to recall seeing them in the grocery store. Would that work?

There are coupons for pasteurized eggs a lot. I got a bunch of them almost free around the holidays. Link to a Google search is below for printable coupons, and check the newspaper too.

Here is a link that might be useful: Search

grainlady, the odds of that happening are miniscule, your friend should buy a lottery ticket!

The odds of one egg in the supply being infected with salmonella is one in 20,000 or so, so your chances of being exposed to salmonella is one in 20,000 also. Fewer people than that actually become sick.

However, at a public function, I would not risk it, it's my choice to do as I like, and everyone else should have the same choice. I eat my eggs over easy, but Eileen should be able to have hers hardboiled if she likes. Hoever if you have only one choice, then there's really no choice.

Custard must be cooked to 160F, if I remember my food safety classes. I find that ice cream without eggs freezes really hard and isn't as creamy, it has ice crystals.

I can't conjecture on eggbeaters I've never used them and have no interest in trying them. You don't save very many calories or fat grams and you lose a lot of the nutrients. If a 1/4 cup serving of Egg Beaters has 30 calories and an egg has 70, I'll keep the 40 calories and get all the vitamin e, the beta-carotene, the antioxidants that come in the real egg naturally, thank you, instead of paying for someone to remove the nutrients and then add vitamins back in. I'll save 40 calories by leaving the whipped cream off the mocha or something...

Annie

Annie, we're not worrying about nutrition nor calories....just good taste for the least money.....and not taking any chances of making anyone sick.

Think We better have a "test fest" making a custard based ice cream.
Thanks to all! And especially grainlady for the details and the links.

Ditto what Grainlady says about a cooked custard ice cream having a much better texture. After trying the custard style, that's the only type of ice cream that I will make. The only downsides are it being a little more work and the need to plan ahead to have the custard cooked and then chilled before making the ice cream. But many points on the upside for the improved texture &, I thought, better flavor.

How's this for starting a post: I can't vouch for this recipe at all, as it is not tried and true, BUT...

Last summer the Washington food section had an article about Jeni's Splendid Ice Creams in Columbus, Ohio. There was a recipe for a cherry ice cream that they raved about and they said that this recipe for ice cream base was one of the best. A few months ago, some PBS radio food show was talking about ice cream and it came up again.

I may get a chance to sample it in 2 weeks, because I'll be in Columbus. I won't make it at home at the moment, because I am now apparently pre-diabetic and d***ed if I'm going to go the same route as my mother, so I've cut out everything sweet for 3 months to see how low I can go.

Here's a link to the recipe. If anyone tries it, I'd love to know what they think:

Jeni's Splendid Ice Cream Base

Here is a link that might be useful: Jeni's Splendid Ice Creams

I remembered a thread where a lot of people said they like to see the recipe and not have to click on a link, so I pasted it below:

Jeni's Splendid Ice Cream Base

MAKES ABOUT 1 QUART

INGREDIENTS
2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened

INSTRUCTIONS
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

Virginia, cutting out sugar is a big step, but you shoudl also watch your carbs, in the form of things like white bread and pasta, etc. Those would raise Dad's blood sugar faster than apple pie!

Good luck, and good health to you. And I'm going to try your ice cream, I don't eat much of it but the Grandkids love it.

Annie

Thanks Virginia....I copied, pasted and sent it on to the rest of the committee.

My thought was to to some taste testing of a number of different recipes (and I'd even include your usual recipe). Seems to me your hesitation is justified. Yes, odds are WAY against anything happening but remove a variable. You can get sued for problems in any of the food so eliminating one liability might be a good idea. My thoughts are there's other possibilities that are more likely than the egg issue but I understand why you want to eliminate them. I really liked the idea of the commercial option. And I'd also suggest mixing in a couple of good quality commercial options in the taste testing and do it blind so it's fair. You might be surprised. Or you might not!

Personally, I find it hard to believe that powdered eggs or substitute would be the same as regular eggs so I don't think I'd try without at least doing a taste test with more than just a couple of people.

With Grainlady's math above, check with your usual source for regularly purchased eggs, and compare pricing. I have successfully used egg beaters in ice cream. I have never made a custard base. As we did it at an antique steam and gas engine show, it was done with an old gas engine running the ice cream freezer. All I had for freezer room was my tiny camper freezer, which would only hold the ice cream freezer, and coolers to put the ice in. I didn't have acess to powdered eggs. I have talked to others who do this commercially at the shows and use powdered eggs. I taste no difference.

My recipe is also one using sweet n low. Right now, I'm not even sure where it is, or I would post it. If you are interested, email me and I will look for it. I "think" it's in the camper!

Tami