Toulouse Violet Ice Cream and Madeleines Recipe
Toulouse Violet Ice Cream and Madeleines
Flavors of Haute-Garonne
Total time: 1hr to 2hr

Preparation time: 20 minutes
Baking time: 40 minutes
Freezing time: 30 minutes

Difficulty: Average
For 4 servings

Toulouse violet ice cream
- 750 g (3 cups) liquid cream
- 750 g (3 cups) milk
- 16 egg yolks
- 200 g (7 oz.) granulated sugar

Toulouse violet madeleines
- 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

Ice cream

  1. In a saucepan over high heat, bring the cream and milk to a boil.
  2. Remove from the heat, add the violets and stir. Let rest for a few minutes.
  3. In a bowl, beat the egg yolks and sugar together with a mixer until thick and pale; then mix in the still hot milk-cream mixture.
  4. Return to the heat and cook, stirring constantly, until the mixture has thickened enough to coat the back of a wooden spoon.
  5. Remove from the heat, let cool, pour into an ice cream maker and process for about 30 minutes.


  1. In a bowl, whisk together the eggs and sugar until light and thick.
  2. Add the flour and baking powder, then mix in the melted butter and the coarsely crushed violets.
  3. Pour the batter into well-buttered madeleine molds and bake in a preheated 180° C (350° F) oven for 7 minutes. Unmold and cool on a rack.

Serve the madeleines warm with the slightly softened ice cream, presenting them as in the photograph or as you wish.

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