Violet Ice Cream

Ingredients

1 quart cream
cup Yvette Cordial
3/4 cup sugar
1 small bunch violets
Few grains salt
Violet coloring

Preparation

1
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 mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

Tools

 



Yield:

1.0 servings

Added:

December 31, 2009

Creator:

Anonymous

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