For Cinnamon Walnut Ice Cream:
3/4 cups sugar
2 teaspoons ground cinnamon
1 cup heavy cream
1 1/2 cup whole milk
2 large eggs, beaten
1/2 vanilla bean, slit lengthwise and seeds scraped
1/3 cup walnuts, toasted and coarsely chopped
Combine milk, heavy cream, cinnamon, sugar and half of a vanilla bean along with seeds in a saucepan over medium heat, until mixture begins to simmer. Meanwhile whisk eggs in a large bowl. Remove the vanilla bean from the saucepan and begin to add the hot cream mixture to the eggs in a slow stream while constantly stirring. Transfer back to saucepan and cook over medium-low heat, stirring constantly until mixture is thick enough to coat the back of a spoon. Remove from heat, then cover and chill.
Pour cooled mixture into an ice cream maker and when it's nearly frozen, add chopped walnuts. Continue to churn until frozen, transfer to an airtight container and freeze until firm.
For Apple Galette:
1 1/2 cups flour
3 tablespoons plus 1/2 teaspoon sugar
pinch of salt
1/3 cup ice water
2 tablespoons Calvados or Brandy
2 tablespoons unsalted butter
3 Granny Smith apples, cored and sliced into wedges
Special Equipment: Cast iron skillet, lightly greased with butter.
Mix flour, salt, and 1/2 teaspoon sugar in a processor. Add the butter and pulse just until it becomes crumbly. Then add ice water and blend together to moisten dough. On a floured surface, knead dough until it just comes together. Roll out dough to 1/4 inch thick round, then press into skillet. With a sharp knife, run across edge of skillet, trimming any excess dough. Layer the apple wedges forming concentric circles, leaving a 1 inch space from edge of pan.
In a small saucepan heat 3 tablespoons of sugar over medium heat, continuously stirring until it starts to caramelize, about 5 minutes. Then lower heat and stir in butter until it melts. Finish by mixing in Calvados and cook out the alcohol, about 2-3 minutes. Drizzle mixture over the apples in skillet.
Preheat the oven to 400°F.
Bake the gallete for about 45 minutes or apple edges are brown and the crust is golden. Serve topped with cinnamon walnut ice cream.
*Pie crust is adapted from Jacques Pepin.