Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Tea time, in ice cream form.
WHO: NakedBeet is a graphic designer, writer, and food blogger in New York.
WHAT: Tea time, in ice cream form.
HOW: Steep, strain, cool, churn, and scoop.
WHY WE LOVE IT: NakedBeet's ice cream is rich and floral -- with the sweet-tang of blackberry jam laced in all the right places. It's just as simple as any other ice cream recipe, yet feels wonderfully elegant -- and, since it uses blackberry jam and not blackberries, it can be eaten year-round. We see this as a dinner party dessert, or piled high onto a cone while the weather's still warm.
Makes 1 quart
1 1/2 ounces cream cheese
1/8 teaspoon fine sea salt
1 tablespoon + 1 teaspoon cornstarch
2 cups 2% milk
1 1/4 cup heavy cream
1/2 cup sugar
1 1/2 tablespoon light corn syrup
2 tablespoons loose Earl Grey tea leaves (Rishi or same quality)
1 tablespoon plain vodka
1 tablespoon seedless blackberry jam
Photo by James Ransom
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