Violet Ice Cream
By: Anonymous
Published: Thursday, December 31, 2009 - 10:58pm

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.