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 preferred recipe. Egg products are eggs that have been removed from their shells and pasteurized. They may be liquid, frozen, or dried whole eggs, whites, yolks, or blends of egg and additional ingredients. Egg products are not widely available at retail; they are predominantly used in institutional food service. Egg substitutes, which may be liquid or frozen, contain only the white of the egg, the part that doesn't have fat and cholesterol, and are readily presented at most supermarkets. Pasteurized shell eggs are also available from a growing number of retailers; you'll find them located next to the usual shell eggs. These eggs look and taste just like regular shell eggs, though the white may be slightly cloudy, and they are nutritionally equivalent to their unpasteurized counterparts.

Other options for safe homemade ice cream are to use a cooked egg base or plan it without eggs. The American Egg Board has a recipe for homemade ice cream made with eggs that are heated to an inside temperature of 160 degrees Fahrenheit and then cooled. This temperature will kill Salmonella, if present. you will also find recipes for other foods traditionally made with raw or undercooked eggs, such as mayonnaise, Caesar salad dressing, and eggnog. There are also many recipes for homemade ice cream available in cookbooks and from a variety of other sources that do not contain egg ingredients.