I feel really stupid, but please help me!

Platinum Member Joined: Aug 01 2005 Posts: 16908

I made the strawberry mousse as well for shvuos. raw eggs come with the territory when you make homemade ice cream. Since it's kept frozen the whole time I'm not so afraid of salmonella.
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Silver Member Joined: Oct 07 2009 Posts: 612

Its probably too late now but what you could do is add the sugar to the egg whites and, over a saucepan of simmering water, whisk the egg whites and sugar together until the sugar is dissolved, I think this kills the bacteria.
Afterwards, put it in the stand mixer or use the hand mixer the same as you normally would.
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Platinum Member Joined: May 07 2008 Posts: 8963

Platinum Member Joined: May 07 2008 Posts: 8963

Posted: Mon, Jun 13 2011, 5:06 am Post subject:

Platinum Member Joined: May 07 2008 Posts: 8963

ITK knows her stuff. And homemade ice cream--the real thing, not the pareve poison--is sublime. It tastes exactly like the expensive premium brands like Haagen Dazs, and for good reason: the ingredients are the same. And **no** worries about salmonella.

Senior Member Joined: Dec 23 2009 Posts: 115

As someone who has experienced salmonella personally, I will tell you: you do not have to be immuno-compromised. I was an 11 years old, healthy girl when we went to eat at someone's house for a yom tov meal. My uncle and I both got sick and believe me, it is NOT worth the risk. I had fevers over 104, as did my uncle. Everything I put in my body came right back out. From both ends. I was so weak and in so much pain that my parents had to carry me to the bathroom. On one of my many visits to the Dr. he mentioned something about the possibility of needing to go to the hospital. I became nervous and began to cry and when no tears came out he made me go to the hospital immediately, as I was suffering from severe dehydration. The whole bout lasted about two weeks and believe me, you are better off just erring on the side of caution. For your own sake, for your family and for the sake of any guests you may have. To this day, I don't think the woman whose house we visited knows how sick we became.

Platinum Member Joined: Jan 01 2006 Posts: 48153

You can make very good pareve, homemade ice cream without eggs. I do so. That's why I'm fat !

Diamond Member Joined: Nov 10 2005 Posts: 3401

I think a lot of regular dairy ice cream doesn't contain raw eggs (I know when I got my ice cream maker, the recipes called for whipping cream but no eggs) and just googled out of curiosity for Baskin Robbins ingredients

http://www.baskinrobbins.com/Nutrition/product.aspx?Category=Ice+Cream&id=0248

No eggs or even traces of eggs as seen in the allergen list.

(ETA: Haagen Dazs has egg yolks - http://www.haagen-dazs.com/ing.....=ice+cream)

Chocolate Mousse, forgive me if I am repeating what someone already asked, but can you give me the recipe for a parev no egg ice cream? (I don't have any machine except a mixer/food processor) I presumed that just the egg yolks were the issue, but reading this thread, maybe I am wrong, and the whites are just as "bad" in terms of salmonella. I try to never use raw eggs in anything because of this, but again, made "ice cream" for shavuot but thought we were ok since it had only whites, and no yolks.
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Platinum Member Joined: Jan 01 2006 Posts: 48153

Good Heavens! There are many!

One was posted here recently, not by me - a can of pie filling and whip.

There are others., too.