---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Violet Ice Cream
  Categories: Desserts
       Yield: 1 batch
  
       1 c  Heavy cream                       1/4 c  Crystallized raw sugar
       2 c  Fine, fresh whole wheat                  -- (turbinado sugar)
            -- bread crumbs                          Crystallized violets
            -- (abt. 4 medium slices)      
  
   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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