Matcha Ice Cream
Date
May 18, 2026
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.