Serves 8-10

Ingredients

Anise-Orange Ice Cream, makes about 1-qt.

• 1½ cups milk
• 1 cup plus ½ cup heavy cream (incorporated separately)
• 1 cup sugar
• 1½ teaspoons anise seed
• Pinch of salt
• Zest of 2 oranges
• 5 large egg yolks

Profiteroles (Cream Puffs), makes 25-30

• 1½ cups water
• ¼ teaspoon salt
• 1½ tablespoons sugar
• 12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch cubes
• 1½ cups flour
• 5 eggs

Chocolate Sauce, makes 2 cups

• 12 ounces bittersweet or semisweet chocolate
• ¾ cup water
• ¾ cup heavy cream
• 2 teaspoons whiskey, rum, or Cognac

Procedure

For the ice cream

1. Warm the milk in a medium-size saucepan with ½ cup of the heavy cream and the sugar.
2. Grind the anise seed in a mortar and pestle or in a spice grinder, or crush them in a plastic freezer bag with a hammer. Add the anise seed, salt, and the zest to the warm milk. When the mixture is warm and begins to steam, remove from heat, cover, and let stand for at least 1 hour to allow the flavors to infuse.
3. Stir together the egg yolks in a small bowl. Gradually add some of the infused milk, stirring constantly as you pour. Pour the warmed yolks from the bowl into the saucepan.
4. Cook over low heat, stirring and scraping the bottom constantly with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the remaining 1 cup of heavy cream. Discard the seeds and zest left behind in the strainer. Chill thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.

For the profiteroles

1. Position the oven rack in the center of the oven and preheat the oven to 425°. Line a baking sheet with parchment paper.
2. Bring the water, salt, sugar, and butter to the boil in a large heavy saucepan over medium heat, stirring frequently.
3. When the mixture begins to boil, add the flour all at once and stir continuously with a wooden spoon until the paste forms a ball and comes away from the sides of the pan.
4. Remove from the heat. Wait a minute, then begin beating the mixture, either by hand, or in an electric mixer with a paddle attachment. Beat in the 4 eggs, one at a time, making sure each one is fully incorporated before adding the next. I break the eggs into a bowl first to make sure no eggshell gets into the dough. The dough (called pâte à choux) should be stiff and shiny.
5. Fill a pastry bag fitted with a 1/2-inch plain tip with the dough into the prepared sheets (or drop by spoonfuls) in 1 1/2-inch high mounds, at 3-inch intervals. When piping out this dough, the action of lifting the pastry bag often leaves a little point on each unbaked puff. To prevent them from burning, flatten any points with a dampened finger. Put the baking sheets in the oven and lower the heat to 375°.
6. Bake the profiteroles for 25 to 30 minutes, until they are golden brown, both on top and up the sides. (If they are not fully cooked, they will collapse as they cool.) Remove them from the oven and poke each one in the side with a knife to release steam, which will otherwise make them soggy. Cool. (Profiteroles are best stored at room temperature for no more than several hours. They won't be as good, but they can be frozen for a few weeks, defrosted, and warmed for a few minutes in a 350-degree oven.

To make the chocolate sauce and serve

1. Chop the chocolate into 1/2-inch pieces. Put the chocolate pieces in a heatproof bowl. Add the water and cream.
2. Set the bowl over a saucepan of simmering water and melt, stirring gently until the chocolate is melted and the sauce is smooth. Remove from the heat and stir in the liquor. Keep warm.
3. Split the profiteroles in half and fill each with a scoop of the anise-orange ice cream, replace the tops, and spoon warm chocolate sauce over them.

Recipes from Ripe for Dessert by David Lebovitz. Reprinted with permission from Harper Collins.