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

It's hot... hot... hot in Louisiana. And if any of you are reading Charlaine Harris's novel about the supernatural folks living among us. Then you know that it's absolutely steaming here in the deep south. But our Miss Sookie Stackhouse knows how to cool off after some wild shenigans with, Vampire Bill, Were-tiger Quinn, and Vampire Erik.

Personally, I don't know where she finds the time. What with the revolving door in her bedroom and her full time job at Merlotte's Bar. But when the heat gets the better of her, she will head out to her kitchen and whip up this treat to help cool off on those long sultry summer nights.

Even if you don't have some sexy vampire in your life, heating up your loins. You can still enjoy this great recipe.

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:
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.

Recipe adapted from Taste of the South.