Q: One of my old ice cream recipes calls for raw eggs. How can I cook the eggs to avoid food safety problems and keep the flavor and texture of the original recipe?

A: To use eggs in ice cream, they must be heated to a point where any salmonella that may be present is killed. To do so, combine the eggs, milk or cream, and sugar in a saucepan; cook the mixture over low heat until it reaches 160°F., stirring constantly. Transfer the mixture to a bowl. Cover it by placing plastic wrap directly on the mixture's surface (this will prevent a film from forming) and chill it. Then use as directed in the recipe.

Some ice cream recipes call for making a custard before placing the mixture in an ice cream freezer. To get the egg mixture to thicken enough to make a custard, it must be cooked past 160 F. to just under 180°F. or until the mixture lightly coats a spoon. Be careful not to let the mixture get too hot as eggs scramble at 180°F. Chill the custard, and freeze as directed.