Profiteroles with Orange Custard–Chocolate Chip Ice Cream and Bittersweet Chocolate Sauce

Friends and customers often scribble down the names of their favorite ice cream spots around the country on business cards and cocktail napkins and send them to me. While I did make it to Des Moines to try the peppermint at Bauder’s Pharmacy (it was fabulous), there is no way I can visit them all. I was able to try quite a few once I discovered you can place orders online at many places and have the ice cream shipped overnight on dry ice. This is not the cheapest way to buy ice cream, but it comes well packed and frozen. One of my favorites was the orange custard-chocolate chip ice cream from the University Creamery at Penn State; it was the inspiration for this dessert.


Orange Custard-Chocolate Chip Ice Cream

  • 5 large egg yolks
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • cups milk
  • cups heavy (whipping) cream
  • Zest stripped from 2 oranges
  • 5 ounces bittersweet chocolate, chopped to chip size


  • ¾ cup water
  • teaspoon kosher salt
  • 3 ounces (6 tablespoons) unsalted butter
  • 1 tablespoon granulated sugar
  • ¾ cup all-purpose flour
  • 3 large eggs


To Make the Ice Cream

In a bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt. Combine the milk, cream, orange zest, and remaining ½ cup sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg mixture, whisking together as you pour. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Transfer to a clean bowl. Cool over an ice bath until room temperature. Strain and refrigerate the custard for at least 4 hours or up to overnight. Put the chocolate in a bowl and put the bowl in the freezer. Churn in an ice cream machine according to the manufacturer’s instructions. Put the ice cream in the bowl with the chocolate chips and fold together until the chips are evenly distributed. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Profiteroles

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Combine the water, salt, butter, and sugar in a saucepan. Bring the mixture to a full boil over medium heat. Remove the pan from the heat and stir in the flour. Return the pan to the heat and cook, stirring constantly, for 2 minutes. Put the dough in the bowl of an electric mixer and let cool for a few minutes until steam no longer rises from it. Beating on medium-low speed, add the eggs one at a time, beating well after each addition. Place spoonfuls of the dough, each about the size of a half dollar, 2 inches apart on the prepared pans. There should be at least 24 profiteroles.

Bake for 10 minutes, then reduce the heat to 350°F. Continue to bake until a deep golden brown, about 25 minutes. Remove from the oven and cut a slit in the side of each profiterole. Turn off the oven and return them to the oven for 5 minutes to dry out. Let cool to room temperature.

In Advance

The profiteroles should be baked the same day they are eaten. Unbaked but formed profiteroles can be frozen for up to 1 week. Wrap the baking sheets in plastic wrap. Let sit at room temperature for 20 minutes and then bake. Allow an extra 5 minutes for baking.

To Serve

Cut each profiterole in half horizontally and place 3 bottoms on each of 8 plates. Place a scoop of ice cream in each bottom piece. Place the tops of the profiteroles on the ice cream. Pour some chocolate sauce over and around the profiteroles. Serve immediately. Serve extra chocolate sauce in a pitcher.