Side Pannel
Maple Syrup Ice Cream on Sable Rafts
Maple Syrup Ice Cream on Sable Rafts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ---------------------------------ICE CREAM---------------------------------
- 2 1/2 c Maple syrup, pure
- 2 Vanilla beans; split
- 3 c Milk
- 16 Egg yolks
- 1 tb Butter, unsalted
Directions
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.
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.
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