The barbecue and picnic season is officially here, and to kids (of all ages), the hot,
humid weather means only one thing…lots and lots of ICE CREAM! After all, what better
way to top off your Independence Day apple pie than with a scoop of Grandma’s old
fashioned homemade vanilla ice cream?
No matter what’s on your summertime desert menu, ice cream is always a central part of
hot weather festivities. But your next picnic might quickly take a turn for the worse if proper precaution isn’t a regular ingredient in your homemade ice cream sundae or milkshake. Because nobody wants to see this uninvited guest make a memorable appearance at their next ice cream social…
Food-borne dairy-based illnesses tend to spike during the summer, mainly from unpasteurized dairy products spending too much time outside the refrigerator. Bacteria like E coli grow much faster when its warmer than 45 degrees.
If your homemade ice cream recipe calls for raw eggs, milk or cream, consider modifying the recipe. Those ingredients can be replaced with pasteurized eggs and milk products which yield a safe yet delicious alternative. Whole liquid pasteurized eggs are another alternative, available at most supermarkets. They come packaged in small cartons and can be used just like fresh, whole eggs.
Now comes the best step in the process – eating! Homemade ice cream will stay fresh for about 5-7 days. then it starts to lose its creamy texture and appeal. So don’t let your efforts go to waste. Enjoy, then follow safe guidelines for your next batch of ice cream and you won’t have to worry about monsters in your next milkshake.