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.
![Earl Grey Ice Cream from Food52](https://images.food52.com/6F9SEfQfVFpYhjdKQCX3DwKLhVc=/b8ecc3ed-050f-4652-815e-6714b8a4e7f9--2013-0916_WC_earl-grey-ice-cream-007.jpg)
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.
Earl Grey Ice Cream with Blackberry Swirl by NakedBeet
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
See the full recipe (and save and print it) here.
Photo by James Ransom
![](https://images.food52.com/JD2jyVMhggaTIActOHEvlD8eWTI=/a314ce93-5144-4201-9b71-81023c73bfa3--eKDdQplJVScpDZWVpB_Lz9tbczcjCNyPgMTXF5jzw5eRfGppJuF4EU-yjzHV5-aGvZ1svyM42YB8pbqgWde-wg-s550-c)
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