A Peach Ice Cream Sandwich, in the Style of Augusta National

Preparation

Make the peach ice cream: Puree the peaches in a food processor. Set aside ½ cup of the pureed peaches; refrigerate the rest of the puree for another use.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water and set it aside nearby.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and cook for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved ½ cup peach puree and the buttermilk and blend well. Pour the mixture into a 1-gallon zip-top freezer bag, seal it, and submerge it in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 

Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy. Pack the ice cream into an airtight freezer-safe storage container, press a sheet of parchment directly against the surface, and cover with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Make the ice cream sandwiches: Preheat oven to 325°F. Line 3 large rimmed baking sheets with parchment paper.

Whisk together both flours, cornstarch, baking soda, salt, and cream of tartar in a medium bowl.

Beat both sugars, egg, egg yolk, and vanilla with an electric mixer on medium speed until thick and creamy, about 3 minutes. Reduce mixer speed to low, and gradually beat in melted butter until combined. Gradually beat in flour mixture until combined. Stir with a flexible spatula, scraping the bottom and sides to combine. Cover dough, and let rest 5 minutes to hydrate the flour.

Scoop dough with a 2 tablespoon cookie scoop (1½ oz.) onto prepared baking sheets, 6 to 7 cookies per pan, leaving about 1½ inches between dough balls. Bake, in batches, in preheated oven until cookies are puffed and light golden on the bottoms (center of cookies will not be set), 10 to 12 minutes. Carefully slide cookies on parchment to wire racks to cool completely, about 30 minutes.

Flip cookies over, and working with one at a time, scoop a heaping ⅓ cup peach ice cream onto 1 cookie. Gently press ice cream to flatten top of scoop. Top with another cookie, flat side down, and press lightly until ice cream reaches the edge of the cookies. Place ice cream sandwich on a parchment paper–lined baking sheet in freezer. Repeat with remaining cookies and ice cream. Serve immediately, or wrap tightly with plastic wrap and freeze until ice cream is firm, at least 1 hour and up to overnight. Let stand at room temperature about 5 minutes to soften slightly before serving.