Toulouse Violet Ice Cream and Madeleines, a recipe from Gourmetpedia, for food lovers

Ingredients

• - 750 g (3 cups) liquid cream
• - 750 g (3 cups) milk
• - 10 crystallized violets
• - 16 egg yolks
• - 200 g (7 oz.) granulated sugar
• - 400 g (14 oz.) butter
• - 480 g (1 lb. 1 oz.) granulated sugar
• - 400 g (14 oz.) flour
• - 8 eggs
• - 12 g (1/2 oz.) baking powder
• - 15 crystallized violets