1.   Alternatively, you can use a commercially pasteurized egg substitute.

2.   Although it is likely a long way off, Davidson and some consumer groups and public health officials see a day when pasteurized eggs will replace traditional eggs.

3.   And pasteurized eggs will be test marketed on the East Coast this spring, making raw eggs once again safe to eat.

4.   Because of his work with the National Restaurant Association, he is aware that many restaurants use pasteurized eggs, making such foods relatively risk free.

5.   But now that pasteurized whole eggs are becoming available, some are regretting it and want to relocate those favorites.

6.   Enter pasteurized eggs.

7.   For safety, homemade ice cream should be made with cooked egg custards, pasteurized eggs or egg substitutes.

8.   For either recipe, the eggs do not reach a heat required to kill salmonella bacteria, so you may wish to use pasteurized eggs.

9.   Here, the pasteurized eggs work like champs, accentuating the flavor of the oil and lemon.

10.   However, using pasteurized eggs or a cooked custard base will eliminate the risk.