Maple Syrup Ice Cream On Sable Rafts
Description
This elegant dessert features a luxurious maple syrup ice cream with vanilla bean, served in crisp, buttery sable rafts. The deep, woody notes of the pure maple syrup pair beautifully with the sweet, sandy texture of the shortbread-like crust. It is a sophisticated yet comforting treat that feels special enough for dinner parties but simple enough for a weekend indulgence. The contrast between the creamy, cold ice cream and the crunchy, warm-ish sable shell creates a delightful textural experience. Perfect for ending a romantic meal or celebrating a special occasion, this dish brings a touch of classic French patisserie to your home table.Ingredients
Directions
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For the ice cream base: Combine 1-1/2 cups maple syrup with split vanilla beans in a heavy medium saucepan over medium heat.
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Cook until a candy thermometer registers 220&# 194;°F (104ðC). Let the mixture cool for 15 minutes.
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Heat milk in a separate saucepan. Whisk egg yolks in a bowl.
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Slowly whisk the hot milk into the yolks in a thin stream.
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Whisk the yolk mixture into the cooled maple syrup mixture.
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Set over low heat and stir constantly with a wooden spoon until the syrup is thick enough to leave a path when a finger is drawn across the back of the spoon.
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Strain the custard into a bowl and cool completely.
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Set aside 1-1/2 cups of custard for the sauce; transfer the remaining custard to an ice cream maker and process according to manufacturer's instructions.
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Freeze the ice cream in a container for 4 to 6 hours to mellow.
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For the sauce: Boil the remaining 1 cup of maple syrup to 215ðF (102ðC). Add 1 tablespoon butter and cool to room temperature.
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For the sable rafts: Cream 9-1/2 tablespoons unsalted butter (room temperature) and 3/4 cup sugar in a bowl.
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Beat in 1 egg yolk and 1-1/2 teaspoons whipping cream.
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Stir in 1-1/3 cups all-purpose flour. Shape the dough into a ball, wrap in plastic, and refrigerate for at least 2 hours.
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Butter eighteen 3-1/2 x 2-inch barquette molds. Roll dough out on a lightly floured surface to 1/8-inch thickness.
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Roll dough onto a rolling pin and unroll over the molds. Gently press into molds and trim edges with the rolling pin.
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Refrigerate until firm. Preheat oven to 350ðF (177ðC).
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Line dough with parchment or foil and fill with pie weights or dried beans. Bake until golden brown around edges, about 20 minutes.
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Remove paper and weights. Bake until the bottom is crisp, several more minutes.
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Cool slightly in molds, then unmold and cool completely on a rack.
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To serve: Spoon some of the reserved custard onto each plate. Fill sable rafts with ice cream.
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Arrange 3 rafts on each plate. Drop 1/2 teaspoon of the maple butter sauce in 3 places on each plate and draw a knife through to swirl.
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Drizzle remaining syrup over the ice cream and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 424.3kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 2.2g12%
- Cholesterol 7.8mg3%
- Sodium 104.7mg5%
- Total Carbohydrate 94.0g32%
- Dietary Fiber 11.0g44%
- Sugars 77.0g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ice cream can be prepared 1 day ahead. If frozen solid, let it soften for 30 minutes in the refrigerator before scooping.
The sable raft dough can be prepared up to 2 weeks ahead and frozen. Let it stand in the refrigerator overnight before rolling and baking.
Ensure the maple syrup reaches the correct temperature (220ðF) for the ice cream base to achieve the proper consistency.
Use high-quality pure maple syrup for the best flavor result.
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