Peach Froyo and Basil Snickerdoodle Sandwiches

INGREDIENTS:
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

METHOD:

  1. 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.
  2. In a small bowl, whisk together 3 Tbspn (43 g) of milk with the tapioca starch to make a slurry. Set aside.
  3. In a separate large bowl, whisk the cream cheese until smooth. Set aside.
  4. 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.
  5. Remove from heat and gradually whisk in the starch mixture.
  6. Return the saucepan to medium heat and bring to a boil. Let cook for about 1 minute, until slightly thickened. Remove from heat.
  7. Gradually whisk the milk mixture into the cream cheese until smooth. Whisk in the Greek yogurt until smooth, then stir in the peach puree.
  8. 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

METHOD:

  1. In a large bowl, whisk to combine the flour, cream of tartar, baking soda, and salt. Set aside.
  2. 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.
  3. Add the eggs one at a time, beating well after each addition.
  4. 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.
  5. Preheat the oven to 190° C. Prepare cookie sheets lined with parchment paper or silicon mats.
  6. 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.
  7. Place the dough balls on the cookie sheets, leaving about 2 inches between each cookie. Do not flatten.
  8. 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.
  9. 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.

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