Ice Cream Safety

Ice creams, if handled incorrectly, can be a perfect breeding ground for bacteria. Bacteria are normally killed when heated to a high enough temperature, and made inactive when cooled down enough or frozen. It is the temperatures between these points that are a problem, especially blood temperature. Custards should be cooled as quickly as possible and dairy products kept well chilled until used. Ice cream that has been thawed slightly and then refrozen should be eaten quickly and not thawed again. If thawed completely, the ice cream should be thrown away. All equipment should be thoroughly washed after use and the machine may benefit from being sterilised.