in a juicer ...

the booklet outlines mixing the ingredients, which include eggs, then homogenizing.

I have to figure out what they mean by homogenizing, but I'm concerned about the raw eggs. Is this safe?

Ive made ice cream a few times. It is a lot of work and in all honesty, aside from being a little sweeter and creamier...it tasted exactly like Blue Bell Homemade Vanilla. As far as homogonizing, as I recall, you have to boil the milk and cream....cant remember for sure. I just remember it was a lot of work and the result was basically something you can buy in the store.

We have made Icecream from snow. I did not care to eat it. It did not seem sanitary. But everyone else seemed to like it and no one got sick.

This is a great opportunity to do a kids project. Get 2 big freezer zip locks and inside the first put milk (and chocolate syrup or strawberry)... zip it REALLY REALLY tight. In the 2nd bag put the 1st bag, ice cubes and LOTS of salt. Once again zip it very tightly and then let the kids go to town shaking it. It melts much faster than normal ice cream... but it's still fun to do.

I have been wanting to make homemade ice cream for a long time it taste so good.