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 On MON, 06 NOV 1995 105709 GMT