Dark Chocolate and Blueberry Galette

Actually both the galette and the ice cream came out incredible. The ice cream was sophisticated and subtle, the dark chocolate-blueberry combo was complex and not too sweet, and all together it was really good. Not to brag. But it was really good. I think even Steph may have indulged in this one. Let me know what you think if you give either recipe a try!

Dark Chocolate and Blueberry Galette

serves 10

• 1 stick butter, cold
• 4-10 TBS very cold water
• 1 1/2 c. flour
• 1/2 tsp salt
• 1 tsp sugar
• 3 oz. semisweet chocolate, chopped
• 1/3 c. heavy cream
• 3 c. fresh blueberries
• 1 tsp cornstarch
• 1 1/2 tsp lemon juice
• 1/3 c. sugar

1. Prepare the pie crust: cut butter into small pieces.  Return to fridge/freezer for 5 minutes or until needed.  Mix flour, salt, and 1 tsp. sugar together in a medium bowl.  Add cold butter and combine with a pastry cutter or fork until the whole mixture is crumbly with pea sized chunks of butter.  Add cold water 1 tablespoon at a time, mixing with a fork in between additions.  Add just enough water so that the crust comes together in a loose ball of dough.  Turn out onto plastic wrap and refrigerate for at least half an hour.
2. Prepare the ganache: place chopped chocolate in a small heat proof bowl.  In a small heavy-bottomed saucepan, bring cream just to a boil.  Pour hot cream over chocolate and stir with a whisk until smooth.  Allow to cool for 5 to ten minutes.
3. Prepare the filling:  mix blueberries, 1/3 c. sugar, lemon juice, and corn starch together gently.  Allow to stand for 10-15 minutes, until blueberries begin to juice.
4. Bake galette: preheat oven to 425°F.  On a lightly floured surface, roll chilled pastry dough out into a circle about 1/4 inch thick and 12-14 inches in diameter.  Transfer to a large baking sheet with sides.  Spread a layer of ganache over the crust, leaving 2 inches at the edge.  Pour blueberries over ganache layer, and fold the sides of the crust up over the filling, sealing any broken edges by pressing together.  Bake for 20 minutes, then lower heat to 350°F and bake for another 25 minutes, until crust is light golden brown and filling is bubbly.  Serve warm with Roasted Cinnamon Ice Cream.

Roasted Cinnamon Ice Cream

Adapted slightly from Regan Daley’s In the Sweet Kitchen

• 2 tsp ground cinnamon
• 2 cups of heavy cream
• 1 cup whole milk
• 2 3-inch pieces of cinnamon stick
• 6 egg yolks
• 3/4 c. sugar

1. In a dry, non-stick pan over medium heat, toast ground cinnamon for 2-3 minutes, until fragrant.  Stir to keep from burning.
2. Combine the whole milk, 1 cup of the heavy cream, and the cinnamon sticks in a medium heavy-bottomed saucepan and bring to a boil over medium heat, stirring to keep from scorching.  Remove from heat when it reaches a boil and allow to infuse for 5 minutes.
3. While waiting for the cream to infuse, whisk the egg yolks together in a medium bowl.  Slowly add the sugar, whisking just enough for the mixture to turn slightly paler.  Pour the hot cinnamon cream slowly over the eggs, whisking vigorously to keep eggs from scrambling.
4. When all of the hot cream has been incorporated into the eggs, return mixture to saucepan and cook over medium heat, stirring constantly for 10 to 12 minutes, until the custard has thickened enough to coat the back of a spoon.  Have a clean bowl with a strainer placed over it ready on the side.  When the custard is the desired thickness, immediately strain into the bowl.
5. Add 3 tablespoons of the remaining cup of heavy cream to the pan with the ground cinnamon, stirring with a spatula until the cream and cinnamon comes together into a runny paste.  Add this paste to the strained custard, stirring to incorporate.
6. Press plastic wrap against the surface of the custard and cover bowl.  Refrigerate custard for at least 4 hours, or overnight.  Freeze in an ice cream maker according to manufacturer’s instructions.