Posted by Jordan on February 13, 1998 at 12:31:05:
I recently used a Ben & Jerry's ice cream recipe and made a batch of the best frozen custard ever. However, raw eggs make me nervous. Should I be?
I have also been toying around with the idea of opening a small frozen custard store. Would it be safe to serve custard that contains raw eggs. Would I be obliged to share with my customers that I use raw eggs in my recipe. Also why do some frozen custard recipes call for cooking the eggs and some do not. Advantages/Disadvantages?