Every year homemade ice cream causes several outbreaks of Salmonella infection. But you can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product, egg substitute, or pasteurized shell eggs for the raw eggs in your favorite recipe.
Other options for safe homemade ice cream are to use a cooked egg base or prepare it without eggs. Even when using pasteurized products, the U.S. Food and Drug Administration and the U.S. Department of Agriculture advise consumers to start with a cooked base for increased safety, especially if serving people at high risk.
Finally, ensure that the dairy ingredients you use in homemade ice cream, such as milk and cream, are pasteurized.