Triple Berry Galette With No Churn Vanilla Ice Cream Recipes

NO-CHURN ICE CREAM THREE WAYS

Steps:

• For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes.
• Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours.
• Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool.
• Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

TRIPLE BERRY GALETTE

Steps:

• For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour by smashing and smearing it in with your fingers until the shortening is
• nearly incorporated. Use the large holes of a box grater to grate the frozen butter into the flour mixture. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Combine the water and vinegar in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate any dry bits of flour.
• Place two pieces of plastic wrap on a work surface so they overlap slightly and place the dough in the center. Fold one side of the plastic over and flatten the dough slightly. Repeat on all four sides to incorporate any last dry bits of dough, repeating if needed. Wrap the dough securely in the plastic, flatten it into a rough circle and chill at least 2 hours or overnight. (Before rolling, allow the dough to rest at room temperature for 5 minutes.)
• For the filling: Combine the blueberries, strawberries, blackberries, sugar, cornstarch and salt in a medium bowl and toss until the berries are coated with the dry ingredients. Add the lemon zest, lemon juice and vanilla and toss to combine. Set aside.
• Line a sheet pan with parchment paper. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 17 inches wide. Use a knife or pizza cutter to trim the edges so they are even, creating a circle about 16 inches wide. Dust the top of the dough very lightly with flour and then roll the dough around the rolling pin and transfer it to the prepared sheet pan and unroll (it's okay if the dough hangs over the edge). Patch any cracks with scraps of dough moistened with water. This will prevent your galette from leaking as it bakes.
• Pour the berry filling and any accumulated juices into the center of the dough. Spread the filling out, leaving a 3-inch border around the edges. Fold the border of dough over the fruit, allowing the dough to pleat as you fold. Press the dough gently down at the pleats to ensure that it seals. Brush the dough with the cream and sprinkle with the sugar. Place the galette in the freezer for 20 minutes.
• While the galette chills, preheat the oven to 425 degrees F. Bake the galette for 10 minutes, then reduce the temperature to 400 degrees F and bake until the crust is golden and the fruit is bubbling, 45 to 50 minutes longer; rotate the pan during the last 20 minutes of baking if the galette is browning unevenly. Cool at least 2 hours before slicing and serving.

TRIPLE BERRY GALETTE WITH NO-CHURN VANILLA ICE CREAM

Steps:

• For the no-churn vanilla ice cream: Add the sweetened condensed milk and mascarpone to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.
• For the crust: Combine the flour, cornmeal and salt in a large bowl. Add the butter and use your fingers to break the butter into the flour until the mixture has butter chunks the size of small peas. Add 3 tablespoons cold water and mix with a wooden spoon, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are okay). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough and place it in the fridge while you prepare the filling, at least 15 minutes (the dough keeps, covered, refrigerated, for up to 1 week).
• For the filling: Line a baking sheet with parchment paper and set aside. In a bowl, toss together the berries, brown sugar, flour, lemon juice and vanilla bean seeds.
• Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to the prepared baking sheet. Spoon the berries over the dough leaving a 3-inch border around the edges. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
• Place the galette in the fridge for 30 minutes, or until ready to bake, no longer than 2 hours.
• Preheat the oven to 400 degrees F. Bake the galette until the crust is golden and the fruit is soft and caramelized, 40 to 45 minutes. Allow to cool slightly. Serve warm or at room temperature with a large scoops of ice cream and a drizzle of honey.