http://www.trailfire.com/trailer/trails/38330trailer/trails60http://www.trailfire.com/trailer/marks/103832Ice Cream RecipestrailerTue, 29 May 2007 04:08:03 -0700trailfire:markId:103832http://www.trailfire.com/trailer/marks/103833Ice Cream RecipestrailerTue, 29 May 2007 04:09:20 -0700trailfire:markId:103833http://www.trailfire.com/trailer/marks/103834Ice Cream RecipestrailerTue, 29 May 2007 04:10:56 -0700trailfire:markId:103834http://www.trailfire.com/trailer/marks/103835Some of the best and richest ice creams are made with eggs. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg-substitute or cook the eggs and milk (to at least 160° F) as in some of the recipes below. Though the risk of salmonella in uncooked eggs is relatively small, the illness can be life-threatening to infants, pregnant women, the elderly, and ill or immuno-compromised people

]]>Ice Cream RecipestrailerTue, 29 May 2007 04:12:49 -0700trailfire:markId:103835http://www.trailfire.com/trailer/marks/103836The key to success is to plan smart and follow the simple instructions. The lesson possibilities for this one are nearly endless. You  canexplore the chemistry of ice, salt and exothermic reactions, or use it an exercise in the scientific method: what if you make the given recipe without salt?
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