Violet ice cream
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Heavy cream |
| 2 | cups | Fine, fresh whole wheat bread crumbs (abt. 4 medium slices) |
| ¼ | cup | Crystallized raw sugar (turbinado sugar) |
| Crystallized violets | ||
Directions
Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the freezer until stiff but not hard.
Before serving, mix in a few crystallized violets, and garnish each serving with more of the same.
From Kathleen S. Van Horn's "Sweet Violets" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy Harned.