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Earl Gray Ice Cream with Blackberry Vortex » Simple and Healthy Recipe! ✅

A new TV show, “Elementary,” is coming out this fall and this recipe, with one foot out of summer and fall, seems fitting. Maybe this isn’t the Earl Gray ice cream that Sherlock Homes and Watson might have had on a Saturday afternoon walk, but the new series and characters had me hooked by the modern twists on the classics. The Earl Gray flavor is both strong and subtle, but I thought the ice cream needed a punch, something to fit the character of the show’s new heroes, so I added swirls of blackberry ice cream for flair and interest. visual. I modified the Jeni Britton base (less fat and less sugar) to bring out the Earl Gray flavor. —naked beets

WHO: NakedBeet is a graphic designer, writer, and food blogger from New York. WHAT: Tea time, in the form of ice cream. HOW: Infuse, filter, chill, churn and dig. WHY WE LOVE IT: NakedBeet’s ice cream is rich and floral, with the sweet flavor of blackberry jam interwoven in just the right places. It’s as simple as any other ice cream recipe, but it looks wonderfully elegant, and because it uses blackberry jam instead of blackberries, it can be eaten year-round. We see it as a dessert for a dinner party, or stacked in a cone while the weather is still warm. – Publishers

ingredients
  • 1 1/2 ounces cream cheese

  • 1/8 teaspoon fine sea salt

  • 1 tablespoon 1 teaspoon cornstarch

  • 2 cups of 2% milk

  • 1 1/4 cups heavy cream

  • 1/2 cup of sugar

  • 1 1/2 tablespoons light corn syrup

  • 2 tablespoons loose leaf Earl Gray tea (Rishi or equal quality)

  • 1 tablespoon plain vodka

  • 1 tablespoon seedless blackberry jam

Indications
  1. Prepare three bowls, one small, one medium and one large. Place cream cheese and salt in a medium bowl, mash with a fork, and set aside. In the small bowl, mix the cornstarch and 2 tablespoons of milk. Put this slightly thickened paste aside.

  2. In a large saucepan, add the rest of the milk and cream with the corn syrup and sugar. Bring to a boil over medium heat. Over low heat, continue stirring for about 4 minutes and no more. Remove pot from heat, add cornstarch mixture and boil for another minute, stirring constantly until mixture thickens slightly. Add the loose tea leaves to the hot mixture and steep for 5 minutes. You might be tempted to put the leaves in cheesecloth, but putting them in directly will infuse the ice cream nicely (you’ll remove it later, anyway).

  3. Add a small amount of boiled milk to cream cheese, beating well to incorporate and break up cream cheese lumps. When the cream cheese is soft, add the rest of the boiled milk.

  4. Chill the ice cream completely in an ice bath placed in the large bowl. Refrigerate the chilled mixture covered for at least 4 hours or overnight. While you may be anxious to put the ice cream in the machine right away, chilling it completely will prevent the ice cream from crystallizing (that weird chalky texture) as it churns through the machine.

  5. Using a fine mesh strainer, pour the liquid through the strainer, pressing down on the tea leaves to release all of the ice cream. Any cream cheese or solids that haven’t been mixed in well will stand out and help make the ice cream smooth and creamy. Add vodka to liquid ice cream before pouring it into the ice cream maker. Follow the instructions on the ice cream maker for the time period, but it will usually take 20-30 minutes for the ice cream to begin to form.

  6. Line a glass container (ex: Pyrex) with its lid with saran film (long enough to cover it too) and put a layer of ice cream, sprinkle a little blackberry jam in fine stripes. Add more ice cream and continue to layer the berry swirls. Cover the ice cream again with the hanging saran before placing the lid on it. When you’re ready to serve the ice cream, let it soften at room temperature for about 2 minutes. You’ll know it’s “ready” when you can easily harvest. Pick up the ice cream from the perpendicular direction of the berry strips, to create a swirl effect on your ball.

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