Vanilla Ice Cream with Strawberry Reduction!

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I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Summer fun means picnics and vacations and hanging out at the pool.  It also brings back child hood memories of making homemade ice cream with a crank machine and lots of ice and salt.  The lucky person got to get to lick the dasher-and it always tasted so good!  I still enjoy making homemade ice cream as an adult.  Now we have an electric machine that still needs ice and salt, and a table top model that allows us to make ice cream anytime!

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As a food safety expert, I always recommend that people use a recipe that starts with a custard-like component so that the eggs are cooked, and the potential for Salmonella is reduced.  Now, I have the choice to use Grandmas old recipe that calls for raw eggs, when using Davidson’s Safest Choice Eggs in the shell.  I prefer the taste of the raw egg recipe over the custard like consistency.

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Safest Choice™ egg pasteurization eliminates the risk of avian flu viruses as well as Salmonella bacteria.  This is good news for those of us that make homemade salad dressings with raw eggs, meringues, hollandaise sauce, and other dishes requiring raw eggs.   Salmonella is a food borne illness that can cause severe illness or even death.  Pasteurized eggs in the shell are just one more way help consumers prepare safe foods.  Safe storage in the refrigerator is another way to keep eggs safe.

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We make ice cream for the Fourth of July every year to take to my Mom’s for dinner.  I would like to eat ice cream more often than a few times per year, if it were a little lower in calories and fat.  I have adapted a recipe from Paula Deen that decreases the fat and the calories.  I love the fact that I can use what is in my pantry, and I do not have to go to the store to purchase anything!  Give it a try today!

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Vanilla Ice Cream with Strawberry Reduction!
Author: 
Recipe type: Dessert
Serves: 10-12
 
I reduced the fat calories by using fat free evaporated milk. It left the creamy mouth-feel without all of the fat and calories.
Ingredients
  • 4 Davidson’s Safest Choice Eggs
  • 3 ½ cups sugar
  • 4 (12 oz) cans fat free evaporated milk
  • 1 cup skim milk
  • 1 Tbsp vanilla
  • 1 pound fresh or frozen strawberries
Instructions
  1. Mix all ingredients except the strawberries. Place in a large ice cream freezer and follow the directions to churn. This recipe will make two batches of the table top type ice cream maker. While the ice cream is churning, place cleaned strawberries in a microwave/oven safe container and microwave until soft. Mash strawberries and either place in the over until reduced to half, or in a pan on the stove top to do the same.
  2. When ice cream is finished, place in the freezer until hard. Chill strawberry reduction. Serve strawberries over frozen ice cream!
 

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For more information about Davidson’s Safest Choice Eggs, and more recipes, check out these great blogs from other nutritionists.

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