Title: Violet Ice Cream
Categories: Desserts
Yield: 1 Batch

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini