Homemade Ice Cream: A Summertime Treat

This article was originally published on July 10, 2012 and expired on August 21, 2012. It is provided here for archival purposes and may contain dated information.

A hot summer day often calls for a cool frozen treat. Ice cream has become a common staple in many households, but it once was a luxury reserved for special occasions. According to the International Dairy Foods Association, ice cream dates as far back as the second century B.C., well before modern refrigeration was developed. Today, ice cream lovers can make the treat at home either by hand or by what's most commonly used: an electric ice cream maker.

Some homemade ice cream recipes call for eggs, which add a rich flavor and color as well as a smooth creamy texture. Jenna Smith, University of Illinois Extension Nutrition and Wellness Educator, says that food safety should be practiced when making this custard-based ice cream. Every year homemade ice cream causes numerous outbreaks of salmonella infection. Egg mixtures containing raw eggs should be cooked first to reach a minimum temperature of 160 degrees F. "This step of cooking the mixture should destroy salmonella bacteria that may be present in raw eggs," says Smith. Liquid pasteurized egg product may be used, but the United States Department of Agriculture suggests that it is still best to cook the mixture first, especially when serving to a high risk population which includes, infants and young children, pregnant women, elderly, and people with weakened immune systems.

When storing ice cream, do not allow it to repeatedly soften and refreeze. When the ice creams ice crystals melt and re-freeze, they can eventually turn into large, tasteless lumps. Instead of storing ice cream in the freezer door where it is exposed to fluctuating temperatures from the door opening and closing, store it in the back of the freezer. The freezer should be set between -5 degrees F and 0 degrees F.

While ice cream may not be the healthiest foods, as it's often loaded with fat and sugar, it can still be an occasional treat to the diet. Try this lower fat version to cool down an ice cream craving.

Eggless Vanilla Ice Cream

2 cups 2% milk

1 cup granulated sugar

2 cups half and half

2 teaspoons vanilla extract

Combine all ingredients in a large mixing bowl and stir briskly until sugar is dissolved. Pour into a 1 gallon ice cream freezer and freeze according to manufactures directions.

Yield: 1 1/2 quarts

Nutritional Analysis Per 1/2 cup Serving: 140 Calories, 6 g fat, 20 mg cholesterol, 35 mg sodium, 21 g carbohydrate, 3 g protein

Source: Jenna Smith, Extension Educator, Nutrition and Wellness, jesmith6@illinois.edu

Pull date: August 21, 2012