Place 3/4 cup heavy cream in a mixing bowl (reserve remaining 1/4 for the next day) and whisk until billowy and slightly stiff, about 2-5 minutes. Timing depends on how hard and fast you whisk, but take a break if your arm gets tired. The whipped cream won’t deflate. Place condensed milk and vanilla extract in another mixing bowl and gently fold whipped cream into milk-vanilla mixture, taking care not to deflate the air and stopping when just a few clumps remain, about 1 minute. Place in a plastic container, cover with plastic wrap, and freeze overnight.

Set butter out on counter to soften. Preheat oven to 400 degrees. Rinse, core, and cut apple into very thin 1/8” slices. Combine apple with cinnamon and 1 tsp. canola oil (reserve remaining for galette dough) in a mixing bowl. Set aside.

Combine flour, softened butter, remaining canola oil, sugar, remaining heavy cream, and 1 tsp. salt in a mixing bowl. Mix until a slightly sticky ball forms, about 2 minutes. Lightly coat two pieces of parchment with cooking spray. Place dough ball on sprayed side of parchment and cover with second piece of parchment, sprayed side down. Using a rolling pin or wine bottle, roll into a 10” circle (does not have to be perfectly round) and remove top parchment.

Slide parchment paper with dough onto a baking sheet. Top dough with apple slices, shingling in a single layer and leaving a 1-2” border. Fold border over apples to form a crust. Place baking sheet in oven and bake 30-35 minutes.

While galette bakes, combine apricot preserves and 2 tsp. water in a small bowl. Remove galette from oven, brush apples and crust with preserves, and return to oven for 5-7 minutes, or until crust is golden brown.

Slice galette into quarters and place on a plate. Scoop ice cream on top or on the side.