Try this Violet Ice Cream recipe, or contribute your own.
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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