ihavebeensherlocked:

So the Moriartea-based ice cream was a….screaming success! You all asked for it, so here’s the recipe!

MORIARTEA I SCREAM

• 2 cups whole milk
• 1 cup heavy whipping cream
• ½ cup sugar
• ½ cup brown sugar
• ¼ cup Moriartea (or any other loose leaf chai tea, ooorrr about 8 bags of chai tea)
• ½ teaspoon powdered ginger (more or less to taste)
• ½ teaspoon cinnamon
• 5 large egg yolks
• handful of diced candy ginger (optional)

Heat the cream and milk in a saucepan over medium-high heat. Once simmering, add both of the sugars, tea, and spices. Stir until sugar is completely dissolved, then remove from heat and let steep for about an hour.
After it’s steeped, use a mesh sieve to strain out the tea leaves, pressing down on leaves with a rubber spatula (or spoon or whatever’s handy really) to get all the awesome flavor out of the tea leaves. Once that’s done, throw away the leaves and re-warm your nicely strained milk. It’s cool if you have little flecks of tea and spices still. We’re not looking for perfecton. Think of it as Moriarty’s stubble.
While the tea-milk is heating, whisk the egg yolks together in a small-ish bowl. Once the milk is simmering again, use a ladle to carefully stream some of the milk mixture into the egg yolks, whisking constantly. Doing this tempers the yolks, bringing them up to temperature without turning them into into scrambled eggs. Now slowly pour the egg/milk mixture back into the rest of the milk mixture on the stove, still whisking constantly. Keep stirring the mixture over medium heat until it thickens. It should only take a few minutes… what I do to test if it’s ready is I’ll get a clean spoon to put in the custard mix. The custard should coat the spoon, and if you drag your finger through it, the line should remain clean. Man, does that make any sense? There are a lot more better ice cream recipes on line that will be able to explain this better. Google it. It’s easy to get a good custard if you know what to look for.
Anyway. Take the custard off of the heat and prepare an ice bath. I usually get a really big bowl, fill it with a couple of inches of cold water and a handful or two of ice, and then I put an ever-so-slightly smaller bowl in the water. The water should not be able to splash into the smaller bowl, so be careful! Pour out some water if you need to! 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!
If you want to add candied ginger, just stir it into the ice cream after it’s run through the machine and before you pop it into the freezer for a few hours!

Man I suck at writing recipes. GOOD LUCK. I’ll post a recipe for Mycroft tomorrow! ❤