Chartreuse Ice Cream

Name: Chartreuse Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 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

December 9, 2011

Maybe I’m not the sharpest knife in the drawer. When I visited the Chartreuse distillery in the French Alps, our guide told us that the exact recipe for the famed herbal liqueur was a closely guarded secret, known only by three brothers who worked at the monastery. Astounded, I spoke up. “Wow, that’s incredible. What is the likelihood of three brothers going into the same business together, as well as becoming monks at the same monastery?” The other guests on the tour simply stopped and looked at me with their mouths slightly agape. Then our guide enlightened me and we moved on, but not before I overheard a few hushed conversations evaluating my intellect. This is a very light ice cream, and it’s so simple that anyone, regardless of their intelligence level, can easily put it together.

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