Chartreuse Ice Cream

Preparation info
  • Yield:

    1.83 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Steeped milk 1.07 kg 2 lb 5.6 oz 58.47


  1. Follow the modern ice cream method; add the Chartreuse at the end of the churning process.
  2. Let the base age for at least 4 hours before churning.
  3. Churn the ice cream base. When it is completely frozen, add the Chartreuse as the machine is still spinning. Let it spin for a few more seconds so that the liquo