Cornmeal-Basil Cookies with Old Fashioned Peach Ice Cream

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Cornmeal-Basil Cookies with Old-Fashioned Peach Ice Cream
Yields 1
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  1. 1½ cups all-purpose flour
  2. 1 cup yellow cornmeal
  3. 1 tablespoon chopped fresh basil
  4. 1 teaspoon lemon zest
  5. ½ teaspoon salt
  6. ¼ teaspoon grated fresh ginger
  7. 12 tablespoons unsalted butter, softened
  8. 1¼ cups sugar, divided
  9. 1 large egg
  10. 1 recipe Old-Fashioned Peach Ice Cream (recipe follows)
  1. Preheat oven to 350°. 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 ¾ cup sugar at medium-high speed until 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 1½-inch balls, and roll in remaining ½ cup sugar. Place 1½ 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. Place a scoop of Old-Fashioned Peach Ice Cream on flat side of 1 cookie. Top with flat side of another cookie. Repeat with remaining cookies and ice cream. Serve immediately.
Taste of the South
Old-Fashioned Peach Ice Cream
Yields 1
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  1. 4 cups half-and-half
  2. 1 cup sugar, divided
  3. 12 egg yolks
  4. 4 cups chopped fresh peaches (approximately 4 to 6 peaches)
  1. In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat.
  2. In a medium bowl, whisk egg yolks and remaining ¼ 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.
  3. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer.
  4. 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.
  5. 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.
Taste of the South


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