This week I made cookie dough ice cream. The base was from Suzanne Goin’s Sunday Suppers at Lucques on page 113. Lucques makes some of the best vanilla ice cream for their desserts, so I know I needed to use their recipe. I then made my own edible chocolate chip cookie dough and added it to the ice cream 5 minutes before it ended in the ice cream machine. I was surprised I had to cook the flour in a pan in order to pasteurize it. I never thought of flour as something that could be that dangerous. Just remember to cook your flour for a few minutes even if your edible cookie dough recipe doesn’t call for it. This texture was a lot better than last week because it was easier to scoop. I think this is because I cooked the eggs for less time.