It’s summertime, but the living might not be so easy if you forget to take special food safety precautions. One of the tastiest foods associated with picnics, community gatherings, church socials and other summer fun times is homemade ice cream. Since many of the ingredients used in homemade ice cream fall into the high risk category, it is especially important to observe food safety procedures when preparing and serving this food.

Eggs are the main source of concern. Eggs add rich flavor and color to ice cream. They prevent ice crystallization to ensure a smooth product but create a food safety risk. Since they are perishable, eggs need to be kept in the refrigerator before use and then cooked to eliminate the risk of Salmonella. The bacteria cause higher risk for youth, elderly, pregnant women and others with a weakened immune system.

The recommendation is to prepare eggs for ice cream in a custard mixture and heat slowly to 160 degrees while gently stirring. Use a thermometer to determine that the temperature reaches 160 degrees. The mixture will coat a metal spoon when it is ready.

Egg substitutes can be used instead of raw eggs. Commercially pasteurized eggs can also be used and are often sold next to regular eggs at the grocery store. If you would like recipes for vanilla custard ice cream, egg free vanilla gelatin ice cream, or low-fat vanilla ice milk, contact Glennie Daniels at Glennie_daniels@ncsu.edu.

Grilling and other outdoor cooking and eating are a familiar part of summertime. By following simple, safe food handling practices, you can greatly reduce your risk of food-borne illness.
Here are some basic tips for celebrating the summer season safely:

• Always wash your hands with hot, soapy water before and after handling food.

• Keep hot foods hot and cold foods cold.

• Carry picnic food in a cooler with a cold pack. Keep the cooler in the shade with the lid on. Keep drinks in a separate cooler to avoid exposing food to higher temperatures that result when the lid is frequently lifted to get a drink.

• Never leave perishable food out of the refrigerator for more than two hours. When outdoor temperatures reach 90 degrees, food should not be left out for more than one hour.

• Use clean dishes and utensils to serve food. Each dish should have its own clean serving utensil.

• Preheat coals for 20 to 30 minutes or until coals are lightly coated with ash when grilling foods.

• Use a thermometer to ensure food reaches safe internal temperatures. Cooking by checking the color of the meat is not enough. Thermometers are readily available at discount stores, home improvement stores, grocery stores, and department stores and are quite reasonably priced.

• Serve grilled food on a clean plate – not the same one that held raw meat, poultry or fish.

Taking the time to follow the rules of food safety can be the difference between a memorable summer event and one you’d like to forget.