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Cranking a "Safe" Freezer of Homemade Ice Cream
At one time, uncooked eggs were used to make ice cream, but now we know in order to reduce the risk of salmonella poisoning, a custard-based recipe, an eggless recipe or even using an egg substitute should be used. "Homemade ice cream is a special treat for many, but every year it causes several outbreaks of salmonella infection with up to...more
Solutions for Better Living in
These Tough Economic Times
