Hi Karen,

I notice that your recipe does not call for the cream and egg mixture to be heated. The recipe in the Atkins Diet cookbook does call for heating the cream and egg mixture and then cooling it down before putting it into the freezer bowl.

I am somewhat concerned about the possibility of contracting Salmonellosis from the uncooked egg yolks. Do you see any detriment to the recipe if the cream and egg mixture were heated and cooled before adding to the freezer bowl?

phllisd

Hi phyllisd,

I'm not to sure what recipe you're talkning about because there are several that use raw eggs.

If you are uncomfortable about it or have any health reasons not to serve raw eggs, don't do it.

I personally don't have any qualms about eating raw eggs and have been eating various preparations with them for years.

Here is a link to where pasteurized eggs are available in the USA.

Instead of using raw eggs, you can gently heat the yolks in a double boiler with 1/4 cup of whipping cream, stirring constantly until thick as a light custard. Let cool completely before continuing.

Karen