Chartreuse Ice Cream

• 2 2/3 cups (660 ml) whole milk
• 1 1/3 cups (320 g) sour cream
• 3/4 cup (150 g) sugar
• 3 tablespoons (45 ml) green Chartreuse liqueur

1. Puree the milk, sour cream, sugar, and Chartreuse in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
3. Substitute another liquor or liqueur for the Chartreuse, such as dark rum, Cognac, or Grand Marnier.
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. 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. 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. Then pop it right into the freezer.
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. 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.

milk, sour cream, sugar, liqueur

Taken from www.epicurious.com/recipes/food/views/chartreuse-ice-cream-379860 (may not work)