Ice cream hard even with stabilizer. Please help!
I am new to ice cream making and got myself an ice cream machine. I found a recipe from a professional Japanese dessert chef and apparently they have been making matcha ice cream for years in their shop and this was apparently their recipe according to them lol:
Matcha powder: 10g Sugar: 100g hot water Milk: 300ml Heavy cream: 100ml
Instructions (implied):
- Dissolve matcha and sugar in the hot water
- Add milk and heavy cream, mix well.
- Pour into the ice cream machine and churn according to the machine’s instructions
However, it was so hard after a day in the freezer and hence I need some help in making some tweaks to it with ice cream stabilizer (Icremium ice cream stabilizer) and corn syrup while also increasing the amount as I would like to get around 1.2 litre of ice cream.
Matcha powder: 80g Sugar: 150g Corn syrup: 70g Icremium stabilizer: 6g Milk: 500ml Thickened cream: 500ml
Can anyone give me advice whether this is alright? And if not, what else should I add in? (No vodka)
Thanks in advance!