- For lemon ice cream:
- 1 pint superpremium vanilla ice cream
- 1 tablespoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- For galette:
- 1 pound fresh blueberries
- 2 tablespoons cornstarch
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 (9 inch) refrigerated pie dough
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
- 1 teaspoon sugar
- Garnish:
- Grated lemon zest (optional)
- Put oven rack in middle position and preheat oven to 425 degrees F. Line a large baking sheet with foil and butter foil.
- Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
- Assemble and bake galette: Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
- Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
- Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
- Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.