Saturday, 9 June 2012

Violet Ice Cream

The weather's getting broiling enough to require ice cream, so I figured it was time to try making some with the creme de violette liqueur that I got in April.  I perused a number of recipes that varied quite widely, so I went with my gut reactions about what would be the most successful (as well as easiest, always a consideration when you're basically a lazy cook).  That experimenting led to some adjustments, and I ended up with this amalgam - a rich, creamy, and delicate concoction.  It turned out even better than I imagined it would! 

Violet Ice Cream
4 egg yolks
½ cup sugar
1 ¾ cup whole milk
½ cup heavy cream, chilled
3 tablespoons Monin violet syrup
3 tablespoons violet liqueur (creme de violette)
4-6 drops red food colouring
4-6 drops blue food colouring

Heat the milk with half the sugar on the stove in a pan, taking care not to let it boil.  Beat the yolks with the remaining sugar.  Slowly pour the heated milk over the yolk mixture, beating well.  Return the mixture to the saucepan and simmer, whisking continuously, until the mixture thickens slightly and coats the back of a spoon, again making sure it doesn’t boil.  Remove from heat.  Stir well and add the chilled cream.  Flavour with the violet syrup and liqueur and tint with the food colouring.  Pour into ice cream maker and follow manufacturer’s directions.  The consistency will be best if allowed to chill overnight.

If you're serving this for a fancy occasion - and why wouldn't you, it's so unusual your guests would be mightily impressed at your creativity - you should get some candied violets as a garnish.  Delicate and delightful!

The angels weep for the gorgeousness of this frozen delight.

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