-
1
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
-
2
Combine the milk, butter, sugar, and salt in a medium saucepan and bring to a slow boil over medium heat and cook until the butter is melted.
-
3
Remove from the heat and add the flour all at once, stirring with a heavy spoon.
-
4
Return the pan to medium-low heat and stir briskly until the mixture becomes a smooth paste and pulls away from the sides of the pan in a ball, 1 to 2 minutes.
-
5
Remove from the heat and let cool slightly, 1 to 2 minutes.
-
6
Stirring constantly with a heavy wooden spoon, add 4 of the eggs, 1 at a time, beating well after the addition of each, and mix until smooth.
-
7
Let the dough cool.
-
8
Beat the remaining egg with the water in a small bowl to make an egg wash.
-
9
Transfer the dough to a pastry bag fitted with a plain 3/4-inch tip and pipe out 16 ping-pong-ball-sized rounds onto the prepared sheet, about 2 inches apart.
-
10
(Alternatively, spoon onto the baking sheet with a large spoon.)
-
11
Lightly brush the egg wash on the tops and sides of the dough using a pastry brush and bake until doubled in size, 14 to 15 minutes.
-
12
Reduce the temperature to 375 degrees F and bake until the balls are golden brown, firm to the touch, and hollow inside, 6 to 7 minutes.
-
13
Turn off the oven and leave the oven door ajar for 10 minutes for the puffs to dry.
-
14
Cool completely on a wire rack.
-
15
Cut each profiterole in half and scoop out the doughy centers with a small spoon.
-
16
To serve, fill the bottom halves with a small scoop (about 1-ounce) of the ice cream and cover with the tops.
-
17
Place 2 to 4 profiteroles on each dessert plate and sift the confectioners' sugar over the profiteroles and decoratively onto the plates.
-
18
Drizzle each profiterole with warm chocolate sauce and serve immediately.
-
19
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat.
-
20
Remove from the heat.
-
21
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
-
22
Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
-
23
Gradually add the egg mixture to the hot cream, whisking constantly.
-
24
Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
-
25
Remove from the heat and strain through a fine-mesh strainer into a clean bowl.
-
26
Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming.
-
27
Refrigerate until well chilled, about 2 hours.
-
28
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
-
29
Transfer to an airtight container and freeze until ready to serve.
-
30
Scald the half-and-half and butter in a small heavy saucepan over medium heat.
-
31
Remove from the heat.
-
32
Place the chocolate and vanilla in a medium heatproof bowl.
-
33
Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth.
-
34
Serve slightly warm.
-
35
(The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)
