Violet Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 cup: Heavy cream,
2 cup: Fine, fresh whole wheat, bread crumbs - (abt. 4 medium slices)
1/4 cup: Crystallized raw sugar, (turbinado sugar)
Crystallized violets,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts