I'm making ice cream, with raw eggs, what temperature, do i have to heat the mixture to kill the bacteria?

Question

O.K. for all you people that are culinary illiterate, alot of ice creams(yolk) and sorbets(whites) are make with raw eggs, it gives it a better texture and flavor. (yes sorbets too), And so you don't get sick you have to heat up the mixture, but you dont want it to curdle(scramble), then it tastes nasty. If you don't think that they put eggs in ice cream, next time you go to the store, check the ingredient label.

Answer 1

According to this basic recipe the temp is 170 degrees. Take the eggs out of refrigerator to bring up to room temperature and temper them into the warm liquid.

Vanilla Bean Ice Cream Recipe
courtesy Gourmet magazine

2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until the custard thickly coats the back of a spoon, or until a thermometer registers 170 degrees F. (Do not let boil.) Pour custard through a sieve into a clean bowl. Place the bowl in a large bowl of ice water and let the custard chill, stirring occasionally.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.


Variation 1: To make chocolate ice cream, put 1/2 pound of finely chopped bittersweet chocolate in a large bowl, and pour the hot thickened custard over the top. Let sit for 1 minute, and stir until smooth. Chill and freeze as above.
Variation 2: To make strawberry ice cream, hull and slice 1 pound (1 1/4 pints) fresh strawberries, puree in a food processor. Transfer the puree to a bowl, stir in 1/2 cup sugar and 1 tablespoon lemon juice, and chill. Add the puree to the chilled custard and freeze as above.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23746,00.html

Answer 2

The temperature will be in the recipe, thought at least 170 degrees F is needed. to prevent the eggs from solidifying the temp needs to be raised SLOWLY. the easiest way is to add the eggs to the other liquids after they have been heated. add the eggs a little bit at a time while stirring constantly. The best ice cream recipe that I have found is by Alton Brown on the Food Network show Good Eats.

Answer 3

I can't be sure but I have just done a food safety course and apparently 65 degrees C is the required temperature to kill bacteria (between 5 and 64 degrees they thrive, optimum temperature being around 37 degrees). I'm not sure how heating it to 65 degrees would effect your ice cream but at least it's way below boiling point so hopefully, done right, it won't curdle.

Try looking up ice-cream recipes from well known cooks, I'm sure there must be loads.

Good luck!

Answer 4

When I've made custard-base for vanilla ice cream, I cook all the ingredients in a saucepan over low heat, stirring constantly. When the mixture thickens and just begins to slowly run off (or adhere to) the back of wooden spoon, it's done cooking. I don't use a thermometer - it's just by guess or by golly.

Answer 5

Eggs cook at 128 degrees, Place eggs in a double boiler and wisk in milk product that has been heated to 141 degrees. Bacteria is killed at 141, and by following this method you wont scrabble the eggs. We used to make Hollandaise sauce the same way, Heat the yolks and add butter that was 141 degrees. Haven't killed any one.yet.

Answer 6

If you're making a custard cream base, temper the yolks by wisking in small amounts of the cream and you should be fine.

Answer 7

If you buy regular eggs from the store, they
are pasteurized already and the old notion
of not being able to eat raw eggs is no longer
relevent.

Answer 8

You don't... I'm pretty sure the bacteria die in the freezing process. We make ice cream and we never cook it first, although we do use raw eggs.

Answer 9

who knows