Blue Cornmeal-Basil Ice Cream Sandwiches


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


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.




Wednesday, June 9, 2010 - 1:31pm


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