Green Chartreuse souffle

Combine the milk, cream and pistachio paste in a saucepan and heat to a simmer. Use the back of a spoon to work the pistachio paste and dissolve it into the milk.

In the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg yolks with the sugar until thick and lemon colored. Pour the hot liquid slowly into the yolk mixture. Return to the saucepan and cook to a temperature of 117 degrees. Strain and refrigerate until chilled. Process in an ice cream machine according to the manufacturer’s instructions. Spoon the ice cream into a chilled loaf dish and freeze until serving time.

Heat the milk in a saucepan over medium heat to a simmer.

In the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held mixer, beat together the egg yolks and sugar until the mixture is pale yellow and forms a ribbon. Beat in the flour. Gradually beat the hot milk into the egg mixture, then return all to the saucepan. Cook, stirring constantly, to boiling. Reduce the heat and simmer 1 minute while stirring. Remove from the heat and cover the base with plastic film to keep a skin from forming while it is cooling (to warm).

Heat the oven to 350 degrees. Butter 6 souffle molds and place them on a baking sheet. In a standing mixer fitted with the whisk attachment, or with a hand-held mixer, whip the egg whites, gradually adding the sugar, until stiff peaks form. Fold in the souffle base and the Chartreuse. Divide among the prepared souffle molds filling them to the top. Use a spatula to level off the top of the souffle, flat with the edge. Run your thumb around the edge of each souffle, leaving about a one-eighth inch groove between the souffle and the ramekin.

Bake for 11 minutes, until nicely puffed and lightly browned. To serve, place a small spoonful of the ice cream on each souffle.