This homemade violet ice cream recipe was popular during the late Victorian Era and throughout the early years of the 20th century.
This unique ice cream with its delicate flavor of violets is a good conversation starter, and it's bound to please any discriminating ice cream lover and bring rave reviews.
You'll discover there's nothing like original ice creams made from all-natural ingredients. Imagine. A frozen treat that's both healthy AND amazingly delicious. You CAN have it all!
Mom's Recipe Scrapbooks (c. 1920s)
1 quart cream, 1/3 cup Creme Yvette Cordial, 3/4 cup sugar, 1 small bunch violets, few grains salt, violet food 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 mold.
Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
A tiny amount of violet syrup or extract can be used should violets not be available and in season.
Second Edition of the Neighborhood Cook Book (1914)
Make a custard with the yolks of four eggs, one pint of milk, and one and one-half cups of sugar.
While this is cooling, finely chop up one pound of crystallized fruits covered with one-half cup sugar, one wineglass of sherry, juice of one lemon.
When custard is cold, add one quart cream and partly freeze, then add chopped fruit.
Here's an easy serving suggestion. Vanilla and other lightly colored ice creams look extremely attractive and tempting when served decorated with colorful edible violet blossoms.