Custard cream with egg

 

There is a very good US forum for small scale ice cream making and I will post the URL over the next day or so. I think that they may be able to get you started.

 

Ice cream can mean different things to different people and you should find out what the legal definition is where you live before you attempt to sell your product. In most countries ice cream must contain a certain minimum level of milk solids and you may wish to check what this is so that you can comply. You will also have to meet hygiene regulations.

 

Eggs may contain salmonella and very small numbers of salmonella can cause serious illness. in some cases, death. For this reason mixes containing raw egg should be heat treated to kill any pathogens present. Hence I am obliged to advise that you should not  serve this product to your family unless the mix is first heat treated. Happy to recommend a heat treatment if you want to discuss further.

 

I have a spreadsheet to allow people making what I call frozen cream desserts to vary the concentrations of  ingredients so that they can optimise their mixes and will consider making this available.

 

 

 

Hope you or other readers might help? I make a mean dessert using heavy cream, honey, egg yolks, a little well water and a touch of natural flavors. I whip this and freeze in my ice maker and serve to the family. This goes down great and wonder if I could patent and sell this from home? Any thoughts really apprecaited!

 

LJ