Ingredients for Violet Ice Cream Recipe
- 1 quart cream
- ¾ cup sugar
- Few grains salt
- 1/3 cup Yvette Cordial
- 1 small bunch violets
- Violet coloring
- 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.