---------- 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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