Instructions

1. 1

   Bring 500 grams of water to a boil. Once hot, add 5 grams of jasmine green tea leaves. Cover the pot and allow the tea to steep for 5 minutes.

   ⏱️ 5 min

   
2. 2

   In a separate large bowl, combine the dry ingredients: 10 grams of matcha, 100 grams of sugar, 30 grams of dextrose, 1 gram of stabilizer, and 2 grams of salt. Whisk these dry ingredients together thoroughly until well combined.

   ⏱️ 3 min

   
3. 3

   Gradually add 500 grams of milk to the dry mixture, whisking continuously until everything is thoroughly combined and smooth, ensuring no lumps remain.

   ⏱️ 2 min

   
4. 4

   Add 60 grams of egg yolk to the mixture and whisk again until fully incorporated and the mixture is uniform.

   ⏱️ 1 min

   
5. 5

   Stir in 50 grams of heavy cream into the mixture.

   ⏱️ 1 min

   
6. 6

   Strain the steeped jasmine tea directly into the mixture, using a fine-mesh sieve to ensure no tea leaves or sediment are included.

   ⏱️ 2 min

   
7. 7

   Transfer the entire mixture to a saucepan. Heat on medium-low heat, stirring constantly with a spatula, until the mixture reaches 85°C. Do not boil. The mixture should thicken slightly, coating the back of the spatula.

   ⏱️ 10 min•🌡️ 85

   
8. 8

   Immediately remove the saucepan from the heat. Place the pot into a larger bowl filled with ice water (an ice bath) to rapidly cool the mixture. Stir occasionally until the mixture is completely chilled, ideally to 4°C or below. This step is crucial for the texture of the gelato.

   ⏱️ 30 min

   
9. 9

   Once thoroughly chilled, pour the mixture into your ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve or gelato consistency.

   ⏱️ 20 min

   
10. 10

    Transfer the churned gelato to an airtight container and freeze for at least 3-4 hours, or until firm, before serving.

    ⏱️ 240 min

    

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Nutrition Facts (per serving)