Violet Ice Cream

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Categories: Frozen desserts

Ingredients

  • 1 quart cream
  • 3/4 cup sugar
  • Pinch salt
  • 1/3 cup Yvette (Violet) Cordial
  • 1 small bunch violets
  • Violet coloring (see note)

Directions

  1. In a mixing bowl, combine cream, sugar, salt and cordial.
  2. Remove stems from violets and pound blossoms in a mortar until macerated. Strain through a cheese cloth. Add to cream mixture. Add color and freeze according to manufacturer’s directions.
  3. Serve with fresh and candied violets; the light purple cultivated violets should be used.

  4. Note: Whatley says to mix red and blue food coloring in equal amounts to make violet.

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