Fragrant Earl Grey pairs beautifully with sweet blackberries in this unusual creamy dessert.
Blackberry Ripple Ice Cream
This quick ice cream uses condensed milk which makes the method less complicated, but without losing flavour or the creamy texture.
- Cook the blackberries with the lemon juice and sugar in a pan until reduced by half (about 10 mins). Cool then strain through a sieve to remove the seeds.
- Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. Pour into a freezable container and swirl through the berry sauce. Freeze until solid (about 3-4 hours or overnight).
- To serve, leave at room temperature for 5-10 mins to slightly soften before scooping.