Matcha Soft Serve

Steps

1. Sift 1½ tbsp matcha powder1½ tbsp matcha powder1½ tbsp matcha powder2 tbsp matcha powder2 tbsp matcha powder2 tbsp matcha powder into a large bowl and add 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar. Whisk in 2 tbsp water2 tbsp water2 tbsp water3 tbsp water3 tbsp water3 tbsp water, hot but not boiling (about 80 °C176 °F), until it forms a smooth, thick paste.
2. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese for 10 seconds to soften it, then whisk it into the paste with 1 tbsp glucose syrup or light corn syrup1 tbsp glucose syrup or light corn syrup1 tbsp light corn syrup1½ tbsp glucose syrup or light corn syrup1½ tbsp glucose syrup or light corn syrup1½ tbsp light corn syrup.
3. Slowly whisk in 120 ml whipping cream120 ml whipping cream½ cup heavy cream180 ml whipping cream180 ml whipping cream¾ cup heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until smooth, with no specks of powder left.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Soft Serve.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
7. On the Swirl, fit the dispensing lid and press the swirl handle to fill each cone.

To serve: Swirl into wafer cones, turning each cone slowly as it fills to build a tall peak.