Inspired by Molly Tea's Jasmine Matcha Drink
hwoo.lee
•
July 7, 2026
In a pot, add the milkmilk (380 g), cream (400 g), glucose (50 g), and sugar (150 g). Bring to a gentle simmer while occasionally stirring to dissolve the glucose syrup.
Be very careful when heating dairy, as it is prone to boiling over instantaneously. I've had my fair share of dairy spills on my stove 😑
Once the temperature reaches 80 °C, add the jasmine tea pearls (27 g) in to steep. Keep the temperature between 80 °C to 85 °C, and steep for 15 minutes.
This depends on your jasmine tea, you will need to taste the mixture as it steeps to make sure it doesn't over-steep and start to take on the tannins.
Once to your liking, strain out the jasmine tea (27 g) and reserve on the side.
Once the milk mixture is at a gentle simmer, add the milk powder (20 g) into the pot. Leave on a gentle simmer for 5 minutes. Occasionally stir to prevent burning.
Nerdy Info: why do you need to simmer for 5 minutes? the proteins in the milk powder essentially need to denature and bind to free water molecules. it helps with the creaminess/texture of the final ice cream. be careful, if you
Blend in the matcha powder (35 g)hojicha powder into the gelato base. It is important that the powder gets evenly dispersed, and it's easiest to achieve with a high-speed blender, or an immersion blender.
You can also whisk the matcha into a small portion of the ice cream base, then pour that into the rest of the ice cream base.
Optional: add a pinch of salt pinch of saltto your ice cream base.
I usually do this, it helps enhance flavor.
If you are using Xanthan Gum, blend it into the ice cream base when it is no hotter than 63 °C.
Strain the blended gelato base through a chinois into an ice bath.
Straining through a chinois is optional, but recommended. There may be lumps from the Xanthan Gum too.
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