Maple Syrup Ice Cream On Sable Rafts Recipe
Servings: 6
Ingredients
- 2 1/2 c. Maple syrup, pure
- 2 x Vanilla beans, split
- 3 c. Lowfat milk
- 16 x Egg yolks
- 1 Tbsp. Butter, unsalted
- 9 1/2 Tbsp. Butter, unsalted, room temp
- 3/4 c. Sugar
- 1 x Egg yolk
- 1 1/2 tsp Whipping cream
- 1 1/3 c. Flour
Directions
- ICE CREAM:Combine 1-1/2 c. maple syrup with vanilla beans in heavy medium saucepan over medium heat and cook till candy thermometer registers 220F. Let mix cold 15 min.
- Heat lowfat milk in saucepan. Whisk yolks to blend in bowl. Whisk in lowfat milk in thin stream. Whisk into maple syrup mix. Set over low heat and stir with wooden spoon till syrup is thick sufficient to leave path when finger is drawn across spoon. Strain into bowl and cold.
- Set aside 1-1/2 c. custard for sauce. Transfer remaining custard to ice cream maker and process according to manufacturer's instructions. Freeze in container four to six hrs to mellow. (Can be prepared one day ahead. If frzn solid, let soften 30 min in refrigerator.)
- Boil remaining 1 c. syrup to 215F. Add in butter. Cold to room temperature.
- SABLE RAFTS:Cream butter and sugar in bowl. Beat in yolk and cream. Stir in flour.
- Shape dough into ball. Wrap in plastic and chill at least two hrs.
- (Can be prepared up to two weeks ahead and frzn. Let stand in refrigerator overnight before continuing.)
- Butter eighteen 3-1/2 x 2-inch barquettes (oval molds). Roll dough out on lightly floured surface to thickness of 1/8-inch. Roll up on rolling pin and unroll over barquettes. Gently press into molds. Run rolling pin over dough to trim edges. Chill till hard.
- Preheat oven to 350F. Line dough with parchment or possibly foil; fill with pie weights or possibly dry beans. Bake till golden around edges, about 20 min. Remove paper and weights. Bake till bottom is crisp, several min. Cold slightly in molds. Unmold and cold completely on rack.
- Spoon some of reserved custard onto each plate. Fill rafts with ice cream.
- Arrange three rafts on each plate. Drop 1/2 tsp. syrup in three places on each plate. Draw knife through to swirl. Drizzle remaining syrup over ice cream. Serve immediately.
- Santa Barbara, California.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 780 | |
| Calories from Fat 194 | 25% |
| Total Fat 22.11g | 28% |
| Saturated Fat 13.78g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 69mg | 3% |
| Potassium 493mg | 14% |
| Total Carbs 142.33g | 38% |
| Dietary Fiber 0.8g | 3% |
| Sugars 111.27g | 74% |
| Protein 7.2g | 12% |
