January 27, 2014
The making of flavor # 102, Vert ChaudStep 4: Churn baby, churn!After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

The making of flavor # 102, Vert Chaud
Step 4: Churn baby, churn!
After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

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