Gemini Macha Tea Ice cream

MATCHA ICE CREAM RECIPE (4.5% MILK / 290g CREAM)

Yield: ~1.02 kg liquid base (~1.2 L churned ice cream)

Fat: ~13.5% | Sugar: ~16.5% | MSNF: ~9.5%

INGREDIENTS

Full-Cream Milk (4.5% fat) : 465 g

Heavy Cream (35% fat) : 290 g

Skimmed Milk Powder (SMP) : 36 g

Sucrose (White Sugar) : 135 g

Dextrose : 30 g

Glucose : 40 g (DE 38)

Matcha Powder : 16 g (sifted)

Soy Lecithin Granules : 4.0 g (emulsifier)

Guar Gum : 1.8 g (stabilizer)

Xanthan Gum : 0.6 g (stabilizer)

Salt : 0.6 g

PREPARATION INSTRUCTIONS

1. DRY BLEND

In a bowl, thoroughly whisk together:

- Sucrose (135g)

- Dextrose (30g)

- Skimmed Milk Powder (36g)

- Guar Gum (1.8g)

- Xanthan Gum (0.6g)

- Salt (0.6g)

(Dry blending prevents gums from clumping.)

2. HEAT & DISSOLVE LECITHIN

- Combine 465g Full-Cream Milk (4.5%) and 290g Heavy Cream in a pot.

- Add 4.0g Soy Lecithin Granules.

- Warm over medium heat to 50°C - 60°C (122°F - 140°F), stirring until

lecithin softens.

-Add Glucose (40g)

3. COMBINE DRY & LIQUID

- Slowly whisk the dry powder blend into the warm milk mixture.

4. PASTEURIZE

- Heat base to 80°C (176°F) while stirring continuously.

- Hold at 80°C for 2 minutes.

5. ADD MATCHA & EMULSIFY

- Remove pot from heat and sift in 16g Matcha Powder.

- Immersion blend on HIGH speed for 2 full minutes to fully emulsify

the fats and disperse the matcha.

6. CHILL & AGE (CRITICAL)

- Cool pot in an ice bath to room temperature.

- Refrigerate at 2°C - 4°C (35°F - 39°F) for 6 to 12 hours minimum.

- Aging allows fats to crystallize for proper churning structure.

7. CHURN & FREEZE

- Briefly stick-blend aged mix again.

- Pour into ice cream maker and churn (~20-25 mins).

- Transfer to a pre-chilled container and freeze at -18°C (0°F).