Used in 1820 recipes at an average of 1.125%.
Rationale behind the marriage of rosemary, vanilla, and lemon: From time to time, my wife will simmer a pot of vanilla extract, slices of lemons, and sprigs of rosemary with water to scent the house. It is a delicious smelling aroma . . . and apparently, one of the scents that Williams-Sonoma uses to scent their stores (hence the name). I've always been enthralled by the scent and thought it might make for an interesting vape. Recently, she bought a cool mist aromatherapy diffuser and got amber vanilla, lemon, and rosemary scents to use in it. I found myself drawn to it. The amber vanilla added an almost bakery type aroma to the mixture, and I decided to get some rosemary concentrate to try my hand at this flavor. I got into DIY to scratch the itch for flavors that I could not readily buy . . . and this is something I've been wanting to try for quite some time.
I wanted vanilla to be dominant with lemon and rosemary falling in line behind it. This was not originally intended to be a custard, but I felt lacking the body of a custard really affected this and made it fall flat rather quickly. I knew I wanted it to have that same full-bodied flavor that I was getting from the aroma, so it needed that thick mouth-feel that only a custard can provide. This also helped add to the richness that I was getting from the aroma my wife concocts . . . when she boils water, lemons, rosemary, and vanilla, the scents come together to equal something much greater than the sum of their parts (I suspect it is due to the ingredients slowly cooking in the simmering pot).
Variations on a theme. This is a remix of my first shared recipe. This mix seems much more cohesive with flavors layering and settling in together instead of on top of one another. The lemon is a bit more prominent with the rosemary blending in and acting as an earthy accent. This is perfectly sweet without any added sweetener. All in all, I feel like this mix better represents the original scent that inspired it. I used Wayne's combination of FW Butter Cream and French Vanilla with TFA Meringue from his Maple Vanilla. I kept Holy Vanilla and Shisha Rosemary from the original recipe. I used FE Lemon and INW Lemon Cake for the lemon layer and used FA Custard Premium for the custard layer. I used OOO Vanilla Marshmallow to blend the layers together and for its extra hint of vanilla and mouthfeel.
Mixed 60vg/40pg . . . works as a SNV but give it a day and it shines. Enjoy!
Ijsboerke Vanille à la Crème Fraîche...
This is a very enjoyable and smooth Belgian Vanilla Ice cream I was chasing for a while.
The vanilla is the prominent flavor, it really needs the sweetener for sure.
You can add small amounts of fruit to your liking, making a Strawberry Ice Cream or such.
I do suggest to steep for about a week.
FW VBIC is a great base for Ice Creams imo, it just needs some help.
The best additions for this one are:
- (HS) Ice cream and (CAP) New York Cheesecake for thickness.
- (CAP) French vanilla and (Inawera) Shisha Vanilla to support the Vanilla flavor.
- (OOO) Cream Milky Undertone PG is a good blender, and together with the Merengues and (FW) Hazelnut it's perfect for the right ice cream milk.
I hope you will enjoy Ijsboerke Vanille à la Crème Fraîche as much as us Belgians do. ;)
Sugar-frosted froot loops in light creamy milk
Every mixer has their own version of froot loops so after months of tinkering, I came up with this well-balanced one which has a nice blend of medium citrus, light cream and sugary cereal sweeteness.
FW Fruit Rings is the best citrus-based cereal around, however, all too often, when mixed, it's drowned in too much cream for my liking. Much of this is to do with taming the accompanying citrus notes. To avoid this, FA Juicy Strawberry and TFA Meringue were marshalled as muting agents as well as for essential cereal sugar sweetness.
FA Juicy Strawberry contains a truckload of Ethyl Maltol with caramel-like sweetness and cereal sugar texture. I found it works better in cereals than Strawberry Ripe. Just 0.75% Juicy Strawberry is enough to tame 2.5% FW Fruit Rings and provide a cereal sugar effect. (N.B. If you prefer a little less Ethyl Maltol sweetness, lower to 0.50%, which does the trick too)
TFA Meringue is an indispensable and distinct cereal sugar (FA Meringue doesn't work as well so no subs), however, the downside is that it can high-hack a recipe if used too high. After various trials, the sweet spot was hit at 0.65% to get that frosted sugar sweetness and texture.
1% FLV Cream was boosted with 0.75% TFA Bavarian Cream to make a light cream base. Not much Bavarian Cream was needed as I didn't want to overdo it with E.M. I forgot how useful Bavarian Cream is which adds creamy undertones as well as smoothen things out. 0.75% FW Hazelnut, a reliable workhorse, rounds out the cereal milk base and provides a creamy malt background.
Finally, to boost the overall cereal sweetness, 0.50% FW Sweetener.
And that's it. There's nothing new going on in this recipe; fruit loop profiles are ten a penny. Besides I didn't want to add to the already high cereal mortality rate on recipe sites. However, this simple recipe turned out so well I thought I'd share it as it might just float your boat.
Better as a S&V for that sweet crispy sugary coated taste.
To me this is a balanced, sweet, slightly lemony Torrone Nougat.
Torrone @ 1.5: I wanted to push the flavor for as much as I could get from it while keeping the whole recipe sweet and smooth.
Almond(FA): the Torrone nougat has almonds in it and the chewy candy is actually a candied almond paste.
Marzipan(INW): I use Marzipan because of how it enhances the Almond flavor.
Cream Fresh (FA) and Meringue (TPA): when used at same percentages they infuse a "Wetness" to the overall flavor, in addition to their creaminess. Additionally, I wanted TPA Meringue for the sweet powdered sugar properties that it would bring to this candy nougat.
Lemon Meringue Pie V2 (CAP): This was just a stroke of genius, a hunch, whatever you call it, but I was toying with this recipe using Toffees and had an "AHA" moment , … so I tried it and I liked it....
Vienna Cream (FA) : Vienna cream adds to that creamy punch needed to balance the nuttiness of Torrone
Vanilla Swirl (TPA): Again to add dimension to the creaminess and hopefully, at 2 %, add some chewiness to the recipe.
I hope you enjoy this as much as I do. You comments are welcome and appreciated.
Trying to clone treat factory lemon glaze. 2nd attempt
While my first attempt was tasty, it was off.
CAP juicy lemon: 90% sure this is the right lemon
TFA Meringue : This is what makes up the "glaze" I think this concentrate most closely resembles that glaze flavor I get in the original.
TFA Marshmallow: Helps that glaze flavor. Sugary sweetness
FA Custard: I don't know if there's any kind of custard element to this juice. But this helps add body and helps bring out that slight vanilla flavor to the glaze
CAP Super sweet: I've got this at 2% which is really high, but the commercial juice is SWEET. Omit if you don't like sweetener.
Added some FA meringue and cap sugar cookie. Theres a bakery element I think but its light and sweet. I think cap sug cookie could work. Going to give this for a spin and see if I'm closer
If the idea of lemon sugar goo sounds appealing to you give this a try.
Off the shake this attempt seems closer to the original. Gonna let it steep and test along the way.
A Mocha Frappuccino like recipe, very flavorful.
PS1: This is not my recipe I'm just reposting it here to keep track of my batches
PS2: Credit to DIY ELIQUID RECIPES at https://www.youtube.com/watch?v=J8oOIkw7AEg
PS3: The tiramisu can be overpowering, if you find it way too strong or don't like it very much you can mix it at 0.5%
This is a Maple Vanilla, where you have this rich, bright vanilla cream-like body, infused with a deep maple flavor and sweetness. It's fucking delicious.
Also, it reminds me a lot of The Duchess, a popular custard by Kings Crest
Made on "Live Mixing: I https://www.youtube.com/watch?v=3j5Qe4EHdj8