Apr 06 2004

Violet Ice Cream

Violet Ice Cream: Dorothy Hartley’s recipe is so simple. Add as much fine fresh brown bread crumbs to a bowl of whipped cream “as it will carry“, freeze a little. Stir in coarse sugar or crushed sugar candy. The sugar must be course, she insists. Chill again. Cover “lavishly” with crystallised violets, chill and serve. My version is almost the same but I find stiffly whipped egg white lightens the texture. Experiment and see which you prefer.

No responses yet

Comments RSS

Leave a Reply