Violet Ice Cream

Violet Ice Cream is the ultimate floral indulgence for spring and summer, marrying silky custard with the delicate perfume of violet syrup. This exquisite homemade ice cream looks as stunning as it tastes, turning any dessert course into an elegant affair.

Ingredients:

• 1 cup heavy cream (250 ml)
• 4 large egg yolks
• ½ cup granulated sugar (100 g)
• 1 teaspoon fresh lemon juice
• Pinch of fine sea salt
• 1 cup whole milk (250 ml)
• ¼ cup violet syrup (60 ml), plus extra for drizzling
• Crushed crystallized violets or candied violets, for garnish (optional)

Instructions:

1. Warm the dairy. In a medium saucepan, combine the whole milk and heavy cream. Set over medium heat, stirring occasionally, until the mixture begins to steam but never comes to a boil.
2. Whisk the yolks. While the milk warms, whisk together the egg yolks, granulated sugar, and a pinch of sea salt in a heat-proof bowl until the mixture is pale, thick, and ribbons off the whisk.
3. Temper the eggs. Ladle about ½ cup of the hot milk mixture into the yolk mixture, whisking constantly so the eggs do not scramble.
4. Cook the custard. Return the tempered yolk mixture to the saucepan. Reduce heat to low and stir continuously with a wooden spoon for 5–7 minutes until the custard coats the back of the spoon; avoid letting it boil.
5. Strain and flavor. Remove from heat and immediately pour the custard through a fine-mesh sieve into a clean bowl. Stir in the violet syrup and fresh lemon juice until fully blended.
6. Rapid-cool. Nest the bowl in an ice bath, stirring occasionally, until the mixture reaches room temperature. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 3 hours or overnight.
7. Churn. Once thoroughly chilled, pour the custard into your ice-cream maker. Churn according to the manufacturer’s instructions (about 20–25 minutes) until the consistency resembles soft-serve.
8. Optional swirl. If you’d like a ribbon of syrup, drizzle an extra tablespoon of violet syrup over the churned ice cream and gently fold once or twice.
9. Freeze to firm. Transfer the ice cream to a freezer-safe container, press parchment or plastic directly onto the surface, seal, and freeze for at least 2 hours to harden.
10. Serve. Scoop Violet Ice Cream into chilled bowls or classic sugar cones. Finish each serving with a delicate drizzle of violet syrup and a sprinkle of crushed crystallized violets for crunch and visual appeal.
11. Store. Keep the ice cream airtight in the coldest section of your freezer and enjoy within 2 weeks for peak flavor and creaminess.

FAQ: Violet Ice Cream

Q: Can I make Violet Ice Cream without an ice-cream maker?
A: Yes. After chilling the custard, pour it into a shallow metal pan and freeze for 45 minutes. Stir vigorously with a fork, breaking up any ice crystals. Repeat every 30 minutes for about 3 hours until smooth and scoopable.

Q: Where can I buy violet syrup?
A: Violet syrup is available at specialty baking shops, gourmet grocery stores, and online retailers. Look for brands that list natural violet extract or concentrate for the most authentic floral flavor.

Q: My custard curdled—can I save it?
A: Quickly plunge the saucepan bottom into an ice bath and whisk vigorously. If tiny curds remain, blend with an immersion blender and strain through a fine-mesh sieve. The flavor will still be delightful.

Conclusion:

Crafting this luxurious Violet Ice Cream at home elevates any dessert table with its ethereal color and floral bouquet. Enjoy the journey from custard to cone, and don’t forget to experiment with creative garnishes!

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You can also learn more about 1 cup heavy cream (250 ml) here: 1 cup heavy cream (250 ml) on www.healthline.com.