Chartreuse Ice Cream

1. 1

   Puree the milk, sour cream, sugar, and Chartreuse in a blender or food processor until smooth.

2. 2

   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

3. 3

   Substitute another liquor or liqueur for the Chartreuse, such as dark rum, Cognac, or Grand Marnier.

4. 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).

5. 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.

6. 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.

7. 7

   Then pop it right into the freezer.

8. 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.

9. 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.

* Per serving · 4 servings · Values may vary.