Violet Ice Cream Recipe

Ingredients for Violet Ice Cream

• 1 quart cream
• ¾ cup sugar
• Few grains salt
• 1/3 cup Yvette Cordial
• 1 small bunch violets
• Violet coloring

Instructions

1. Mix first four ingredients.
2. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth.
3. Add extract to first mixture; color, freeze, and mould.
4. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.