Violet ice cream

Yield: 1 batch

Measure Ingredient
1 cup Heavy cream
2 cups Fine, fresh whole wheat bread crumbs (abt. 4 medium slices)
¼ cup Crystallized raw sugar (turbinado sugar)
\N \N Crystallized violets

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.

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