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Matcha Ice Cream

🍨

Hot processed white base

  • Water 65%
  • Fat 10.9%
  • POD 13.3%
  • MSNF 9.6%
  • Other Solids 0%
  • AFP 146

Just before churning is done.

Done. (20 Minutes)

🧑‍🍳
  • Base taste was a bit strong, but after churning + freezing, the taste was so good.
  • Viscosity is almost none for now. Currently I’m using solely LBG 0.025%, but thinking of trying a combination with guar gum.
  • This one didn’t have the weird crumbly glucose taste. One guess is that I strained the base before chilling.