Thanksgiving is the day I look forward to all year because all that’s required is to gather and eat. A day dedicated to food, family and socially-accepted laziness – what could be better? And the best part? Always dessert.
This cardamom spiced brown butter ice cream has quickly become a favorite fall sweet treat. It’s perfect on its own, with espresso, or with just about any holiday dessert. This thanksgiving, I’m serving it over an apple galette, the perfect pairing with a scoop of buttery, caramel-y, spiced ice cream. Save a few scoops for breakfast (if you can make it last until then) and treat yourself to the perfect affogato.
For the Ice Cream
6 tbsp. unsalted butter
2 cups heavy cream
1 cup whole milk
6 large egg yolks
2/3 cup light brown sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. ground cardamom, plus extra for dusting (optional)
Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 5 minutes (be careful not to burn). Pour into a small bowl, leaving the dark sediment in the saucepan. Set aside to cool.
Bring the cream and milk to a simmer in large saucepan. Whisk egg yolks, sugar, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Pour a small amount of the cream mixture into the yolk mixture while whisking. Then gradually whisk the rest of the cream into the yolk mixture. Return the custard to same saucepan. Then, using a wooden spoon, gently stir the mixture while it heats until it coats the back of a spoon and holds its shape when you draw your finger through it, about 5 minutes. Strain custard into large bowl. Stir in the vanilla and cardamom. Cover the bowl with plastic wrap and allow to chill in the refrigerator for at least 4 hours and up to overnight.
Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. Transfer to a freezer-proof container and allow to freeze until firm.
For the galette
1 batch of chilled pie dough, enough for a double-crust pie
4 to 6 medium to large apples (preferably Honeycrisp or Pink Lady)
2 tbsp. granulated sugar
1-2 tbsp. unsalted butter, cut into tiny pieces
A splash of cold milk or water
Turbinado sugar for sprinkling
2 tbsp. apricot jam
Start by rolling out your dough into a rough rectangle, about 12 by 18 inches. Then, transfer to a parchment-lined half sheet pan. Move the pan to the refrigerator while you prepare the apples.
Quarter and core the apples, then thinly slice the apple quarters. Keep the slices in groups.
Remove the pan from the fridge, then arrange the apples on the dough however you’d like, leaving a border of about 1 1/2 to 2 inches. Dust the apple slices evenly with the granulated sugar, then arrange the tiny pieces of butter evenly on top of the apples. Carefully fold the edges of the dough over the apples.
For the egg wash, lightly beat the egg and a splash of cold milk or water. Brush the dough with the egg mixture. Then, sprinkle the dough with the turbinado sugar.
Preheat the oven to 400°F degrees and position a rack in the middle of the oven. Bake for 40-55 minutes, until the crust is golden brown. While the galette cools, warm the apricot jam in a small saucepan over low heat or in the microwave until it liquified. Brush the apples with a thin coating of jam.