1 hour and 15 minutes

whole milk, 6,7 fl oz
cream, 10 oz
sugar, 2,1 oz
candied violet flowers, 0,6 oz
eggs, 2


In a blender combine 50gr of sugar and candied violets until powder forms. In a saucepan heat milk and add the violet sugar. Mix well and let the sugar melt into the milk, let it cool in the fridge for few hours. Add cream to the mix, divide egg yolks from egg whites.
Beat egg yolks with 10 grams of sugar and add the cold milk. Beat egg whites in another bowl. Add cream to the milk and at the end add gently the egg whites.
Pour the mix into the Gelato maker – previously cooled in the freezer – and freeze according to the manufacturer’s instructions (about 40-45 minutes).
Serve and decorate with candied violet flowers.

Thanks to Dolcemente Inventando ovvero i pasticci di Ale.