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Top-ranked recipe named "Violet Ice Cream"
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 Horns "Sweet Violets" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy Harned.
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