Earl Grey Ice Cream with Blackberry Swirl

September 23, 2013

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

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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

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