I have a bottle of Chartreuse, and I don’t drink anymore, and I’m too cheap to give it away. I got it for another recipe, but I’m still trying to figure out how to use it. I do like to use some alcohols as flavoring—I see it like an extract, much like vanilla or almond.
Just in case you don’t know, Chartreuse is a liqueur that is made from a secret recipe that dates from 1605 (!!), and the only people who have the recipe are Carthusian monks in Voiron, France. There is a lot of mystique to this recipe, which makes it a bit exciting. According to National Geographic, the recipe is based on an ancient manuscript titled “The Elixir of Long Life.” It’s made from 130 different herbs, plants, and flowers. What’s most interesting is that only three monks at a time are allowed to oversee the production of the liqueur, with each one only having access to two-thirds of the recipe. These three monks are also under a vow of silence. This means no one knows the entire recipe.
Looking at the world view of alcohol consumption these days, I’m pretty sure that it’s not likely to make your life any longer, but if you enjoy intense herbal flavors, then Chartreuse is a must-try, whether you drink it or cook with it.
During the pandemic, Chartreuse became more popular than ever, as people stayed home, got creative with their cooking and drinking, and enjoyed more cocktails. It created a bit of a shortage, and it can still be hard to find, since the Carthusian monks have also decided to slow down their production of Chartreuse to “protect their monastic life and devote their time to solitude and prayer.” I get it—they’re not in it for the money, after all.
Just the same, I have part of a bottle, and I’d rather use it than not, so I’m putting it to good use in my ice cream machine. Just so you know, I don’t expect most people to have a bottle of Chartreuse lying around, but you can always substitute the liquor for something more available, like rum or Frangelico.
I got this idea from David Lebovitz’s book The Perfect Scoop. He suggests making it with sour cream, but I couldn’t resist making it the old-fashioned way, which is with eggs, milk, and cream. He also suggests pairing it with chocolate, which sounds like a winner to me.
But rather than add chocolate chips or sauce to the ice cream itself, I decided to use a chocolate shell topping over it at serving time. That way, I get to experience the pure flavor of the Chartreuse before pairing it with its best partner.
Please note: You can use any liqueur you like, should you not happen to have a bottle of Chartreuse lying around—I realize that most people don’t. You can use rum, amaretto, creme de menthe—whatever you want.
Chartreuse Ice Cream
Ingredients
- 1-½ cups heavy cream
- 1-½ cups milk (I used 2%—it worked fine)
- ⅔ cup sugar
- 5 egg yolks
- A pinch of salt
- 3 Tbsp Chartreuse liqueur
Place all the ingredients in a saucepan and whisk them together. Turn on the heat to medium-high and stir continuously until the mixture thickens. It should coat the back of a wooden spoon, and if you run your finger through it, the line should stay. Cool and refrigerate overnight.
The next day, churn your ice cream in the ice cream machine according to the manufacturer’s instructions, then freeze for at least 4 hours.
Serve with chocolate sauce or a chocolate shell topping, if desired.
Makes about 6 servings.
