Question 1

Does mint change the PAC or hardness of gelato?

Accepted Answer

Practically no. Fresh mint carries almost no sugar and only ~14% solids, so its PAC and POD contribution is near zero. Any effect comes from the small amount of water it adds, not from the herb itself.

Question 2

Should I balance mint as fresh leaves or as an extract?

Accepted Answer

If you infuse and strain the leaves, most solids are removed, so count mainly the retained water. If you use mint oil or extract, the dose is tiny and can be treated as flavor only, with no meaningful impact on the numbers.

Question 3

Spearmint or peppermint for gelato?

Accepted Answer

Both work. Spearmint is milder and sweeter-smelling; peppermint is sharper and cooler due to higher menthol. Composition is nearly identical for balancing purposes, so choose by flavor, not by the numbers.

Question 4

Why does mint contribute so little to the mix?

Accepted Answer

It is roughly 85% water with only about 14-15% solids, much of that fiber and structural matter rather than sugar or fat. Used at just a few percent, it barely moves total solids, so its job is aroma, not body.

Question 5

How do I get a green color from mint?

Accepted Answer

The infusion alone gives little color. Blanch-and-blend the leaves, or add natural coloring such as spinach or spirulina. Avoid over-infusing to chase color, since prolonged heat can turn the aroma grassy and dull.

Parameter	Value	What it means
Total Solids	14.5%	Everything that isn't water — the backbone of body and scoopability.
Water	85.5%	Free water that will freeze; drives ice-crystal size.
Sugars	0.2%	Total sugars, the source of sweetness and freezing-point depression.
Fat	0.7%	Carries flavor and gives a rounder, warmer mouthfeel.
MSNF	0%	Milk solids-non-fat: proteins and lactose that stabilize structure.
Protein	3.3%	Binds water and helps whip in air.
POD (sweetening power)	0.2	Relative sweetness vs sucrose = 100.
PAC (anti-freezing power)	0.3	Freezing-point depression vs sucrose = 100 — controls how soft it scoops.

Mint in gelato

Balancing parameters

Balance mint in a real recipe

How to use it in gelato

Origin & background

Frequently asked questions

Sources

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