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Violet ice cream

Yield: 1 Batch

Ingredients:

• 1 c Heavy cream
• 2 c Fine fresh whole wheat -- bread crumbs -- (abt. 4 medium slices)
• 1/4 c Crystallized raw sugar

Instructions:

-- (turbinado sugar) Crystallized violets 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 Horn's "Sweet Violets" article in "The Herb Companion." April/May 1993 Vol. 5 No. 4. Pg. 29. Posted by Cathy Harned.

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