Frances Bissell

Violet Ice-Cream

Preparation info
  • serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

The basis of this beautiful dessert is the violet jelly described in the previous recipe. Serve it with crisp almond biscuits or as part of a trio with rose petal and chocolate ice-cream to mirror the flavour of old-fashioned chocolates filled with rose and violet cream.

Ingredients

This Recipe Uses Uncooked Eggs

  • 600 ml/20 fl oz single cream
  • 4 or 5 egg yolks, lightly beaten

Method

Put the cream in a saucepan, bring just to the boil and pour it over the egg yolks, stirring all the time. Pour the mixture back into the rinsed saucepan and cook very gently just until the mixture thickens but does not curdle. If you prefer, you can cook the custard in a double boiler or bain marie. Once thickened, strain into a bowl. Gently melt the violet jelly and mix it thoroughly with the