Violet Ice-cream

By Gael (Plot 234)


  • 1 large bunch ice-cream
  • 315 ml milk
  • 6 egg yolks
  • 75 gm sugar
  • 315 ml cream
  • Violet food colouring (optional)
  • Crystallised violets (see method under Kids’ Corner)


  1. Wash violets and put them in saucepan with milk.
  2. Scald gently over low heat, cover and set aside for 10 min.
  3. Strain and discard violets.
  4. Whisk egg yolks and sugar together and add milk and stir over low heat until thick. (If it curdles whip well with rotary beater.)
  5. Beat cream till thick then fold into custard.
  6. Add few drops of food colouring if desired.
  7. Pour into chilled freezer trays and place into freezing compartment.
  8. Stir a couple of times during freezing.
  9. Decorate with crystallised violets to serve.

More details on violet here.