Chartreuse Ice Cream

Name: Chartreuse Ice Cream
Yield: Yield: 1.83 kg/ 4 lb .48 oz
Cuisine: United States
Ingredients: Powdered milk 70 g 2.47 oz 3.83%; Heavy cream 140 g 4.94 oz 7.65%; Chartreuse verte 160 g 5.64 oz 8.74%; Sugar 270 g 9.52 oz 14.75%; Egg yolks 115 g 4.06 oz 6.28%; Steeped milk 1.07 kg 2 lb 5.6 oz 58.47%; Ice cream stabilizer 5 g .18 oz .27%

Preparation info

Yield:
1.83 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Steeped milk 1.07 kg 2 lb 5.6 oz 58.47

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Follow the modern ice cream method; add the Chartreuse at the end of the churning process.
Let the base age for at least 4 hours before churning.
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