7

How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella.

  1. How do Ben and Jerry's sell make theirs, assuming they don't sell it raw?
  2. Is it possible to cook the egg or dough without changing the raw uncooked feel of cookie dough?
  3. Is there a good substitute? (I have tried banana)
Improve this question
1

2 Answers 2

Reset to default
16

To make cookie dough to eat raw you have a couple of choices:

  • Leave the eggs out
  • Use pasteurized eggs

I'm not sure how Ben and Jerry's make theirs, but I suspect it is by pasteurizing at some point in the manufacturing process. Leaving the egg(s) out is the simplest method and doesn't make a big difference in the final product (when you are not going to bake the dough). If you want to use pasteurized eggs, they are generally available in supermarkets or you can do it yourself at home. Here is one example of instructions I found through searching the web - How to Pasteurize Eggs

Improve this answer
6
  • 8
    Stovetop pasteurization like that will definitely work... but it sounds like a huge pain to hold the temperature there. Doesn't take too much extra heat to start cooking the eggs. If you do have a sous vide circulator, it makes it a lot easier.
    – Cascabel ♦
    Feb 28, 2016 at 20:30
  • 3
    @Jefromi "generally available in supermarkets" comes right before how to do it yourself, and will take the huge pain out of it, converting that to a small pain in the wallet.
    – Ecnerwal
    Feb 29, 2016 at 3:43
  • For large scale commercial applications irradiation is another feasible technique. But I don't recommend you scavenging radioactive materials form your smoke detector to make cookie dough :)
    – slebetman
    Feb 29, 2016 at 5:44
  • There's also the option of deep freezing the dough for a couple of weeks to kill all the bugs, but you need a special freezer for that.
    – GdD
    Feb 29, 2016 at 10:11
  • 1
    As I recently learned and mention at cooking.stackexchange.com/a/117077/45194 , eggs are not the only problem. The flour is a risk, too.
    – Ryan
    Sep 8, 2021 at 14:53
1

Dry powdered eggs is a good option. Not the freeze dried scrambled style eggs you might take on a camping trip into the back country. I see the product commonly in the baking aisle of the grocers, near the yeasts and baking powder.

Improve this answer

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.