Violet Ice Cream

Ingredients

• 1 cup cream
• 1 cup cream
• Sugar
• Violets
• Hot cream
• Flavoring
• Whipped cream
• Candied violets

Method

1. 1 Heat half the cream in a double boiler. Pound or roll violets, sift, and add sugar with enough hot cream to dissolve.
2. 2 Remove cream from heat, stir in violet sugar mixture until dissolved. Let cool, then add flavoring and remaining cream.
3. 3 Freeze mixture in a two-quart pyramid mold. Pack in salt and ice for at least two hours.
4. 4 Turn out onto a platter. Garnish base with whipped cream and top with candied violets before serving.