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Homemade Ice Cream & Gelato

Who can resist the fresh, creamy goodness of homemade ice cream and gelato? Perfect for hot summer days, birthdays, holidays—or any time!

Enjoy the fresh taste of safe homemade ice cream and gelato year-round—without the risk of Salmonella. The luscious blend of Davidson’s™ eggs, cream, and sugar creates a smooth, silky confection that is sure to please the ice cream lover in you. Why not mix up a few batches to share with family and friends?

And don’t forget the toppings! Transform your favorite homemade ice cream or gelato recipe with topping ideas in our blog post, Mix and Match: A Dozen Ice Cream and Gelato Toppings. The flavor possibilities are endless!

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.