Sookie Stackhouse's Blue Cornmeal-Basil Cookies With Old-Fashioned Peach Ice-Cream

Photo: Jo Ann

Ingredients

Ingredients for Cookies:

1 1/2 cups all purpose flour

1 cup yellow cornmeal (I was out of the yellow and I used a gourmet blue cornmeal inst

1 tablespoon chopped fresh basil

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon grated fresh ginger ( I didn't have any so I just omitted it)

12 tablespoons unsalted butter, softened

1 1/4 cups sugar, divided

1 large egg

Ingredients for Peach Ice-Cream:

4 cups half-and-half

1 cup sugar, divided

12 egg yolks

4 cups chopped fresh peaches (approximately 4 to 6 peaches) (I used frozen because Geor

Preparation

Directions:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

In a small bowl, whisk together flour, cornmeal, basil, lemon zest, salt, and ginger.

In a large bowl, beat butter and 3/4 cup sugar at medium-high speed mixture is light and fluffy, approximately 4 minutes. Add egg, beating until well combined. Reduce speed to low, and slowly add flour mixture, beating until well combined.

Roll dough into 1-1/2-inch balls, and roll in remaining 1/2 cup sugar. Place 1-1/2-inches apart on prepared baking sheets. Using a flat-bottomed glass sprayed with nonstick cooking spray, slightly flatten each dough ball.

Bake until edges are golden brown, 18 to 24 minutes. Transfer to a wire rack to cool completely.

In a medium heavy-bottomed saucepan, combine half-and-half and 3/4 cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat.

In a medium bowl, whisk egg yolks and remaining 1/4 cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan.

Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170 degrees on an instant read thermometer.

Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing.

Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.

Place a scoop of Old-Fashioned Peach Ice Cream on flat side of 1 cookie. Top with flat side of another cookie. Repeat with remaing cookies and ice cream. Serve immediately.