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1
Puree the milk, sour cream, sugar, and Chartreuse in a blender or food processor until smooth.
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2
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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3
Substitute another liquor or liqueur for the Chartreuse, such as dark rum, Cognac, or Grand Marnier.
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4
Fill Profiteroles (page 232) with Chartreuse Ice Cream, then ladle warm Lean Chocolate Sauce (page 165) over them, topping them with a shower of crisp French Almonds (page 189).
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5
Store your ice creams and sorbets in a freezer set at 0F (-18C), which you can verify with the use of a freezer thermometer, available in any supermarket or hardware store.
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6
Once your ice cream or sorbet mix is churned, quickly scrape it into a chilled container and press plastic wrap on top to prevent ice crystals from forming on the surface.
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7
Then pop it right into the freezer.
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8
Alas, although the freezer is the best (and only) place for storing ice creams and sorbets, the low temperature does not make for easy scooping and serving.
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9
So youll want to remove your ice cream or sorbet from the freezer at least 5 minutes before serving to allow it to come to a temperature and consistency that is easy to scoop, and even easier to enjoy.
