Sookie Stackhouse's Blue Cornmeal-Basil Cookies with Old-Fashioned Peach Ice-Cream Recipe
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 instead)
- 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 Georgia's beautiful peaches haven't come to market yet)
Directions
- Directions:
- 1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- 2. In a small bowl, whisk together flour, cornmeal, basil, lemon zest, salt, and ginger.
- 3. 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.
- 4. 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.
- 5. Bake until edges are golden brown, 18 to 24 minutes. Transfer to a wire rack to cool completely.
- 6. 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.
- 7. 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.
- 8. 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.
- 9. 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.
- 10. 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.
- 11. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 18 servings | |
| Calories 322 | |
| Calories from Fat 127 | 39% |
| Total Fat 14.48g | 18% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 92mg | 4% |
| Potassium 164mg | 5% |
| Total Carbs 45.43g | 12% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.03g | 19% |
| Protein 4.04g | 6% |
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Comments
June 10, 2010Looks like a prefect dessert to kick off the start of the new season of True Blood!
