Chartreuse Ice Cream

Directions

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.