ICE CREAM
2 1/2 cup maple syrup, pure
2 vanilla beans, split
3 cup milk
16 egg yolks
1 tbsp butter, unsalted
SABLE RAFTS
9 1/2 tbsp butter, unsalted, room temp
3/4 cup sugar
1 egg yolk
1 1/2 tsp whipping cream
1 1/3 cup flour
Directions
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
MON, 06 NOV 1995 105709 GMT
Servings: 6 servings
Maple Syrup Ice Cream On Sable Rafts Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of many different spices, including a few you will know like thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an increase in recipe publications, many of which still exist in private libraries. During the following few hundred years, the upper-class families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books are highly popular mostly due to better eduction, people having increased leisure time and having more disposable income. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Maple Syrup Ice Cream On Sable Rafts recipe.
