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1
To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
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2
In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar.
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3
Remove from the heat, cover, and let steep for 1 hour.
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4
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top.
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5
Reheat the milk mixture until its warm.
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6
In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour.
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7
Pour the warmed yolks back into the saucepan.
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8
Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.
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9
Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
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10
Set the bowl containing the custard over a larger bowl of ice water.
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11
Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
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12
Freeze in an ice cream machine according to the manufacturers instructions.
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13
To serve, split each pate a choux puff in half and place a scoop of ice cream on each bottom.
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14
Replace the tops and spoon warm chocolate sauce over the profiteroles.
