Violet Ice Cream
A dish — sugar and few grains salt carry it.
contains dairy
Ingredients
US
Metric
- 1 quart cream
- ¾ cup sugar
- Few grains salt
- ⅓ cup Yvette Cordial
- 1 small bunch violets
- Violet coloring
Make it lactose-friendly
- 1 quart cream → lactose-free cream or coconut cream
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 5.7 g |
| Fat | 36.7 g |
| Carbs | 37.0 g |
| Fiber | 0.0 g |
| Sodium | 138 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States