makes 10 – 12 three-inch sandwichesfor peach frozen yogurt:
- 2 medium peaches, ripe
- 3 Tbspn (38 g) + ⅔ cup (133 g) sugar
- 1½ cups (345 g) whole milk
- 2 Tbspn (15 g) tapioca starch
- 4 Tbspn (57 g) cream cheese, softened
- ¼ cup (134 g) light corn syrup
- 1¾ cups (367 g) Greek yogurt
- Peel and pit the peaches. In a food processor, roughly puree the peaches, leaving very small peach bits in the puree. Measure out ¾ cup (165 g) for peach puree and stir in 3 Tbspn (38 g) of sugar. Set aside.
- In a small bowl, whisk together 3 Tbspn (43 g) of milk with the tapioca starch to make a slurry. Set aside.
- In a separate large bowl, whisk the cream cheese until smooth. Set aside.
- In a medium saucepan, combine the remaining (302 g) milk, (133 g) sugar, and corn syrup. Over medium heat, bring the milk mixture to a boil and let boil for 4 minutes, being very careful not to let the milk boil over.
- Remove from heat and gradually whisk in the starch mixture.
- Return the saucepan to medium heat and bring to a boil. Let cook for about 1 minute, until slightly thickened. Remove from heat.
- Gradually whisk the milk mixture into the cream cheese until smooth. Whisk in the Greek yogurt until smooth, then stir in the peach puree.
- Cover the yogurt base and chill in the refrigerator for at least 2 hours. Then freeze according to your ice cream maker’s directions. After freezing, let firm in the freezer for at least 4 hours or overnight.
for basil snickerdoodles:
- 3 cups (383 g) all-purpose flour
- 2 tspn cream of tartar
- 1 tspn baking soda
- ½ tspn salt
- 1 cup (226 g) butter, at room temperature
- 1½ cups (300g) + 2 Tbspn (25 g) sugar
- 14 g fresh basil leaves, very finely chopped
- 2 large eggs
- 2 tspn ground cinnamon
- In a large bowl, whisk to combine the flour, cream of tartar, baking soda, and salt. Set aside.
- Place the butter, 1½ cups (300 g) sugar, and chopped basil leaves in the bowl of a stand mixer and beat on medium speed until smooth and creamy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add in the flour mixture, beating on low just until the flour is incorporated. Cover the dough and refrigerate for about 30 minutes, until firm.
- Preheat the oven to 190° C. Prepare cookie sheets lined with parchment paper or silicon mats.
- Combine the remaining 2 Tbspn (25 g) sugar and cinnamon in a small bowl. Using about one heaping Tbspn of dough, form a ball and roll the ball in the sugar and cinnamon mixture.
- Place the dough balls on the cookie sheets, leaving about 2 inches between each cookie. Do not flatten.
- Bake each sheet of cookies for 10 to 12 minutes, rotating the sheet halfway through the baking time. 9. Remove from the oven and place on a wire rack to let cool briefly. After about 2 or 3 minutes, use a spatula to remove the cookies from the tray. Place the cookies on a wire rack and let cool completely.
- for assembly. Remove the peach frozen yogurt from the freezer and let soften briefly. Scoop a spoonful of frozen yogurt onto the bottom of a cookie and top with another, pressing gently. Freeze until firm.
Note: I highly recommend seeking out good cinnamon that packs a spicy kick for these cookies because it will make all the difference.