Fjóluís

Violet ice cream

Ingredients

2 handfuls of violet flowers

2 Tbsp powdered sugar

4 egg yolks

200 g sugar

350 g vanilla skyr

250 ml whipping cream
1 orange

Preparation

Carefully pluck the petals from the stem.

Mix with the powdered sugar and leave to stand overnight in a closed container (jam jar or similar).

The next day, mix the four egg yolks thoroughly with the 200 g sugar.

Add the vanilla skyr to the egg yolk and sugar mixture and mix thoroughly.

In a separate container, whip the cream until stiff and carefully fold the ingredients into the skyr, egg yolk and sugar mixture.

Fillet the orange and carefully cut it into small pieces.

Finally, carefully fold the violet mixture and the fresh orange pieces into the ice cream mixture.

Put the whole thing in a freezer container, close it carefully - and put it in the freezer for several hours until the ice cream is frozen through.

Then remove the ice cream in a block from the freezer container (if necessary, run a little warm water over the frozen container, then it will dissolve without major losses) and serve, cut into slices.

[Translated from here.]