Maple Syrup Ice Cream On Sable Rafts

Freewillism is that doctrine that says, “God loves you, Christ died for you, and the Holy Spirit is calling you; but it will all be vain unless you choose to be saved.” Freewillism makes the determining factor in salvation to be the will of man. It makes the work of the Triune God and the grace of God to be impotent without the consent of man’s “freewill.” Freewill religion is in direct opposition to the gospel of the free grace of God. The Bible declares that salvation is not accomplished, determined by, or dependent upon the will of man, but by the will of God (John 1:12-13; Rom. 9:16). The word “freewill”, when used with reference to salvation is a blasphemous obscenity!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	California	Dairy, Desserts	6	Servings

INGREDIENTS

2 1/2	c	Maple syrup, pure
2		Vanilla beans, split
3	c	Milk
16		Egg yolks
1	T	Butter, unsalted
9 1/2	T	Butter, unsalted room temp
3/4	c	Sugar
1		Egg yolk
1 1/2	t	Whipping cream
1 1/3	c	Flour

INSTRUCTIONS

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  <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On
MON, 06 NOV 1995 105709 GMT  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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