Gelato · Fruit, Tea & Spirits · Nº 34
Matcha
Gelato al tè verde
Ceremonial matcha is too quiet for ice cream; its nuance vanishes under milk and sugar. A robust, deep-green culinary grade stands up to the base, and because the powder goes in only after aging, the color stays vivid and the aroma stays sharp.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sugar, glucose powder, dextrose, and stabilizer together until evenly combined.
Combine the milk and cream in a saucepan. Warm to 113–122 °F (45–50 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Use an immersion blender to emulsify the hot base for about 30 seconds. Set the saucepan over an ice bath and stir until the base reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, sift the matcha over the cold base. Use an immersion blender for 20–30 seconds, until no dry pockets remain and the color is even. The matcha is not cooked.
Pour the cold liquid base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
