A Strange and Delicious Combination

areyoutryingtodeduceme:

Sorry I’m late with this one! And that my Mycroft drawing is so derpy U_U And I couldn’t think of a clever name for this…the closest I came was Mycroft Serve which sounds stupid. Um. Anyway.

MYCROFT ICE CREAM

• 1 cup heavy cream
• 2 cups milk
• 2 egg yolks
• 3/4 cups sugar
• 1/3 cup dark cocoa powder
• 4 oz chopped dark chocolate (I used 1/2 cup of ghiradelli chocolate chips)
• 1/4 cup Mycroft Tea (or whatever other chai teas you might happen to have!)
• 1 vanilla bean or 1 tsp vanilla extract

Just like with Moriartea, you’ll want to bring the cream and the milk to a low boil, then add the sugar, tea, and vanilla (if you’ve got a vanilla bean, use a knife to scrape the seeds into the pot, and then go crazy like me and just throw the scraped bean in there as well. You want ALL THE FLAVOR.) Stir over medium heat until the sugar is dissolved, then remove from the heat and let the tea steep for an hour.
Then, use a mesh sieve to strain the tea leaves (and vanilla bean) from the milk. Reheat the milk over medium high heat, then add the cocoa powder and chocolate, stirring constantly until it’s all incorporated, then turn heat to low while you do the next part.
In a separate small bowl, whisk the egg yolks. Use a ladle to stream in a small amount of the hot milk/chocolate mixture to the yolks, whisking constantly to temper the yolks and keep them from becoming scrambled eggs. Turn the heat on the stove back up to med-high, then add the tempered yolks back to the pot of milk on the stove, still whisking constantly. Cook until a custard forms. Test this by dipping a clean spoon into the liquid, drawing it out, and running a finger along the back of the spoon. If the mark left behind is held by the thickened liquid you have custard. If the line your finger draws collapses and flows together the mixture needs more time on the heat. Once your base has thickened, remove from heat.
Make an ice bath (as explained in the Moriartea recipe) and stir until cooled. Once your ice bath is ready, pour your custard into the smaller bowl, and stir until it cools. Once cool, put the custard base into your fridge to chill for at least an hour or two, then put into your ice cream maker and freeze according to the manufacturers instructions!

Let the ice cream set up in the freezer for at least a couple of hours after it’s run through the ice cream maker. Then eat and enjoy how amazingly rich and decadent this ice cream is. And don’t let Sherlock catch you or you’ll never hear the end of it.