They are a little more expensive than regular eggs but are a time-saving convenience when making this recipe. These eggs have been treated with low heat to kill any bacteria and are safe to use in homemade ice cream without cooking or heating. I find the easiest method for this homemade Mint Oreo Ice Cream is to find pasteurized eggs. It’s recommended, when making homemade ice cream, to use a custard method or pasteurized eggs to ensure all bacteria are killed before freezing. I suppose you could go with straight up, regular eggs from the store but you run the risk of salmonella or other food-borne Bactria. If you read the ingredients list on most premium ice creams in the store, they have eggs too.Īs far as safe food practices there are a couple of things you should know about using eggs in ice cream. All of these things are good qualities to have in homemade ice cream. We add eggs to homemade ice cream recipes because eggs offer color, flavor AND help ice crystals from forming (giving the ice cream a smoother more creamy texture). I know what you’re thinking… raw eggs though. There’s no exception for this Mint Oreo Ice Cream and there’s a pretty solid reason why. Most homemade ice cream recipes call for raw eggs.
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