| 1 | Ice cream: combine 1-?cups maple syrup with vanilla beans in heavy medium saucepan over medium heat and cook until candy thermometer registers 220°F. |
| 2 | Let mixture cool 15 minutes. |
| 3 | Heat milk in saucepan. |
| 4 | Whisk yolks to blend in bowl. |
| 5 | Whisk in milk in thin stream. |
| 6 | Whisk into maple syrup mixture. |
| 7 | Set over low heat and stir with wooden spoon until syrup is thick enough to leave path when finger is drawn across spoon. |
| 8 | Strain into bowl and cool. |
| 9 | Set aside 1-?cups custard for sauce. |
| 10 | Transfer remaining custard to ice cream maker and process according to manufacturer"s instructions. |
| 11 | Freeze in container 4 to 6 hours to mellow. |
| 12 | (can be prepared 1 day ahead. |
| 13 | If frozen solid, let soften 30 minutes in refrigerator). |
| 14 | Boil remaining 1 cup syrup to 215°F. |
| 15 | Add butter. |
| 16 | Cool to room temperature. |
| 17 | Directions sable rafts: cream butter and sugar in bowl. |
| 18 | Beat in yolk and cream. |
| 19 | Stir in flour. |
| 20 | Shape dough into ball. |
| 21 | Wrap in plastic and refrigerate at least 2 hours. |
| 22 | (can be prepared 2 weeks ahead and frozen. |
| 23 | Let stand in refrigerator overnight before continuing). |
| 24 | Butter eighteen 3-?x 2-inch barquettes (oval molds). |
| 25 | Roll dough out on lightly floured surface to thickness of 1/8-inch. |
| 26 | Roll up on rolling pin and unroll over barquettes. |
| 27 | Gently press into molds. |
| 28 | Run rolling pin over dough to trim edges. |
| 29 | Refrigerate until firm. |
| 30 | Preheat oven to 350°F. |
| 31 | Line dough with parchment or foil; fill with pie weights or dried beans. |
| 32 | Bake until golden brown around edges, about 20 minutes. |
| 33 | Remove paper and weights. |
| 34 | Bake until bottom is crisp, several minutes. |
| 35 | Cool slightly in molds. |
| 36 | Unmold and cool completely on rack. |
| 37 | Spoon some of reserved custard onto each plate. |
| 38 | Fill rafts with ice cream. |
| 39 | Arrange 3 rafts on each plate. |
| 40 | Drop ?teaspoon syrup in 3 places on each plate. |
| 41 | Draw knife through to swirl. |
| 42 | Drizzle remaining syrup over ice cream. |
| 43 | Serve immediately. |
| 44 | Serves 6 (recipe make 18 sable rafts). |
| 45 | Recipe from michael"s waterside inn, santa barbara, california. courtesy of bon appetit, september, 1987 |
