TWD -- Expresso Profiteroles without the Profiteroles

Espresso Profiteroles without the Profiteroles

After reading the recipe for the Espresso Profiteroles for this week's Baking with Julia assignment, I decided to do two-thirds of the recipe and leave off the cream puffs. I had been wanting to try custard-based ice cream in my new Cuisinart ice cream maker, and the chocolate sauce sounded good after reading the ingredient list. I couldn't picture my husband and I eating all those profiteroles, but I could see us devouring the ice cream and chocolate sauce.

I doubled the ice cream recipe and I'm glad I did. Otherwise, I would have had way too much sauce. I thought the ice cream was wonderful, although I'll admit I upped the sugar a little bit. Unfortunately, we can't buy vanilla beans in our small town, so I made do by putting two teaspoons of vanilla ice cream in the mix. I wish I had added more.

The sauce was good but grainy. I'm not sure what I did wrong. Once it had cooled, I tried reheating it in the microwave, but found this method unsatisfactory. My best results were when I reheated the mixture in a double boiler. I would make the ice cream again, but I'm not sure about the sauce.