The ice cream recipe came from Marc Forgione's cookbook, which I love. The creme fraiche adds such a subtle tanginess that is just creamy and delicious and pairs perfectly with the apples and buttery crust.
This has been on my list of things to make. Y'all, I truly truly am bad at baking! Just me trying to get the pie dough right took a lot of flour and butter, some thrown in the trash or just the final dish not eaten.
But, with determination and after the 5th try, I finally got it!
How amazing are these beautiful apples? Usually when buying apples I stick to my favorite, Honey Crispy, but for this apple galette recipe I wanted a mixture of 2-3 different apples.
So, I saw these cute little apples and to my surprise the flesh was a beautiful pink hue. They are called Pink Peals and have a tartness to them similar to Granny Smiths.
The apple galette filling is quite straightforward. I wanted some texture, so I decided to add diced crystalized ginger and some bold spices--such as star anise, ginger, clove, nutmeg and cinnamon.
I can't wait to make this again! Especially the creme fraiche ice cream--its my new go to!
Apple Galette With Crystallized Ginger
Creme Fraiche Ice Cream
- 1 1/3 cups heavy cream
- 1 1/3 cups whole milk
- 2/3 cup granulated sugar
- 1/2 cup creme fraiche
- 3 large egg yolks
- a pinch of salt
- 1 pre-made pie dough crust
- 4 cups of apples sliced (use your favorite!)
- 2/3 cup brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon, ground
- 1 teaspoon clove, ground
- freshly grated nutmeg to taste
- 1 1/2 teaspoon ginger, ground
- 1/2 teaspoon star anise, ground
- 1/2 cup diced crystalized ginger
- 1 tablespoon flour
- a pinch of kosher salt
- 1 egg beaten (for egg wash)
- a sprinkle of turbinado sugar (optional)
Creme Fraiche Ice Cream
In a pot over medium heat, combine the cream, milk, sugar and creme fraiche, bring to a simmer. Stir mixture to prevent liquid from burning. Remove from heat.
In a medium bowl, whisk together the egg yolks. Drizzle about one-third of the warm milk mixture into the egg yolks. Whisking constantly to temper them. Return the tempered egg yolks to the pot with the remaining milk. Cook over low heat as it warms and thickens, 5-8 minutes. The custard should coat the back of a spoon.
Place bowl over an ice bath and stir the custard until it is cool to the touch. Cover and refrigerate overnight. Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Freeze for at least 2 hours or until firm.
In a bowl mix together the apples, brown sugar, lemon juice, cinnamon, clove, nutmeg, ginger, star anise, crystalized ginger, flour and salt. Take pie down and roll out into about a 12 inch round. Gently transfer dough to a parchment lined baking sheet. Mound the apple filling in the middle making sure to leave a 2 inch border. Gently fold the edges of the dough around the apples. Brush the dough with egg wash and sprinkle with turbinado sugar.
Bake for 30-45 minutes at 375 degrees. Until apples are soft and crust golden.