Violet Ice Cream
- 1 quart cream
- 3/4 cup sugar
- Few grains salt
- 1/3 cup Yvette Cordial
- 1 small bunch violets
- Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mold. Serve garnished beautifully with fresh or candied violets the light purple cultivated violets should be used and the result will be most gratifying.
Submitted by Aug 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min