Prep: 15 minutes

Bake: 20 minutes

Serves: 6

1 cup milk

½ cup (1 stick) unsalted butter, cut up

4 teaspoons granulated sugar

½ teaspoon kosher salt

1 cup all-purpose flour

4 large eggs

½ teaspoon pure vanilla extract

2 pints vanilla, coffee, or caramel ice cream (get the good stuff)

1¼ cups warm chocolate syrup, recipe follows

1. Boil: In a large saucepan, heat milk, butter, sugar, and salt to a boil.

2. Mix: Dump in flour, all at once. Stir with a wooden spoon to a big soft lump that looks like mashed potatoes. Reduce heat and stir another minute. The bottom of the pan may develop a patina of flour; ignore it.

3. Beat: Scrape dough into the food processor. Process a few seconds. Drop 1 egg down the chute; process completely smooth before repeating with each remaining egg. Swirl in vanilla.

4. Shape: Line a baking sheet with parchment paper. Using a small ice cream scoop (about 2-tablespoon capacity, 2-inch diameter, AKA #30) dipped in water, portion out 18 domes of dough.

5. Puff: Bake at 400-degrees until puffed and golden, about 20 minutes. Pierce each puff once with the tip of sharp knife, to release steam. Let cool.

6. Serve: Slice puffs along their waistlines and open, hamburger-bun style. Set out 6 shallow bowls and place three puffs in each. Using the same scoop, stuff each puff with ice cream. Close tops. Drizzle (or douse) with chocolate syrup. Voila.

Chocolate syrup: In a large saucepan, whisk 1 cup brewed coffee, ½ cup granulated sugar, 2 ounces unsweetened chocolate, and a pinch of salt over medium heat. Let bubble, whisking steadily, until shiny and thickened, about 5 minutes. Whisk in 2 tablespoons butter and 1 teaspoon pure vanilla extract. Pour into a serving pitcher. Let cool 10 minutes. Makes about 1 ¼ cups.