Mint Gelato - WIP 1

Pour the water and the cream into the pasteurizer. Select the maximum agitation speed and then slowly sprinkle in the powdered milk, the dextrose and the atomized glucose, and try to prevent lumps from being formed. At 40ºC, add the neutral ingredient well mixed with a bit of saccarose, the fresh leaves previously crushed, part of the saccarose from the formula and the rest of the latter. Return to normal agitation speed. Complete the pasteurization cycle and leave to mature at 4ºC for 6 to 12 hours, in the same pas teurizer or in a maturing vat.