Home - By Category - Recipe - Dairy Page 1 | Desserts Page 16

Maple Syrup Ice Cream On Sable Rafts

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAPLE SYRUP ICE CREAM ON SABLE RAFTS
 Categories: Dairy, Desserts
      Yield: 6 Servings
 
MMMMM-------------------------ICE CREAM------------------------------
  2 1/2 c  Maple syrup, pure
      2    Vanilla beans; split
      3 c  Milk
     16    Egg yolks
      1 tb Butter, unsalted

MMMMM------------------------SABLE RAFTS-----------------------------
  9 1/2 tb Butter, unsalted; room temp
    3/4 c  Sugar
      1    Egg yolk
  1 1/2 ts Whipping cream
  1 1/3 c  Flour
 
  ICE CREAM:
  
  Combine 1-1/2 cups maple syrup with vanilla beans in heavy medium
  saucepan over medium heat and cook until candy thermometer registers
  220F. Let mixture cool 15 minutes.
  
  Heat milk in saucepan.  Whisk yolks to blend in bowl. Whisk in milk
  in thin stream.  Whisk into maple syrup mixture. Set over low heat
  and stir with wooden spoon until syrup is thick enough to leave path
  when finger is drawn across spoon.  Strain into bowl and cool.
  
  Set aside 1-1/2 cups custard for sauce.  Transfer remaining custard
  to ice cream maker and process according to manufacturer's
  instructions. Freeze in container four to six hours to mellow.  (Can
  be prepared one day ahead. If frozen solid, let soften 30 minutes in
  refrigerator.)
  
  Boil remaining 1 cup syrup to 215F.  Add butter.  Cool 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 refrigerate at
  least two hours. (Can be prepared up to two weeks ahead and frozen.
  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.  Refrigerate until firm.
  
  Preheat oven to 350F.  Line dough with parchment or foil; fill with
  pie weights or dried beans.  Bake until golden brown around edges,
  about 20 minutes. Remove paper and weights. Bake until bottom is
  crisp, several minutes.  Cool slightly in molds.  Unmold and cool
  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 teaspoon syrup in
  three places on each plate. Draw knife through to swirl. Drizzle
  remaining syrup over ice cream.  Serve immediately.
                          Recipe from Michael's Waterside Inn,
                                      Santa Barbara, California.
                          Courtesy of Bon Appetit, September, 1987
  Submitted By SAM WARING  On
  MON, 06 NOV 1995 105709 GMT
 
MMMMM

Display Recipe for Import.