I have some delicious homemade ice cream recipes and wondered if anyone has ever tried eggbeaters in place of the whole eggs? I know about cooking a custard for the base, but prefer the regular ice cream flavor with raw eggs in it. With all the information about salmonella and raw egg warnings I'm not sure what to do with my recipes. Any ideas would be appreciated. I've also used a base of Egal Brand milk, 1/2 and 1/2 milk and no eggs that's pretty good but prefer my mother's recipe with eggs...help!
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