Used in 1755 recipes at an average of 3.103%.
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. ;)
I'm on a weight loss mission and this recipe has really been helping me curb my cravings for sweets.
■ FW Vanilla Bean Ice Cream
Chosen over CAP + TFA for it's sweet, creamy & fluffy vanilla contribution. It's also just simply better than CAP and TPA. 🤷♂️
■ CAP Sugar Cookie
Originally trialing FA Cookie I felt it was leaning a little too far into the "dry" category, so I landed on CAP's offering. It's a sweet moist cookie that feels like it melds better into the profile.
■ WF Vanilla Cream Extra
This is a vanilla milkshake, what would it be without a thick creamy vanilla booster? WF's VCE at 2% offers a slight malt note to the profile, but it also contributes to the body with a creamy finish.
■ RF Deep Fried Cookies & Cream
I've been SFTing this concentrate for a long few months. It's very enjoyable but can be tedious to formulate with. CAP Sugar Cookie helps lift the crunch a bit because this concentrate has very, very little. What it does do well is compliment a chocolate Oreo note.
■ INW Shisha Vanilla
Deepens the vanilla complexity of the shake by lending creamy emulsifying vanilla notes. Transforms the cream into a sweet ice cream.
■ CAP Super Sweet
An axiomatic fact SS imparts sweetness. So yeah, that.
■ Make it Better
I like adding WS-23 @ .1% to add just a touch more cooling realism and a drop of saline .9% solution to help authenticize the cream.
Just a nice peaches and cream recipe. Nice and Sweet and really creamy. Needs about 2-3 days Steep. Mixed at 65/35. I mix juicy peach this high as I don’t really taste that peach unless it’s above 6% or higher. The nectarine make the juicyness of the peach more vibrant, without adding an off note to the recipe.
A rich dark berry cobbler with a dollop of vanilla ice cream.
This recipe is focusing on FW Wild Berry Cobbler. This one is actually pretty good as a single flavor. It's definitely a darker berry (blackberry?). The PUR Boysenberry Preserves compliments the blackberry nicely and drives home the cooked fruit note. The cobbler part is there but light, so I used some sugar cookie to add a bit of texture. My bottle doesn't say ala mode and I don't really pick up any ice cream, so I added my own. I wanted to keep this relatively simple. Play around with this or add whatever ice cream base works for you. The moral of the story is, if you don't have FW Wild Berry Cobbler, you should definitely consider buying it.
classic British scone smeared with a bright strawberry Jam and finished off with a light vanilla whipped cream.
Created by myself, Nevans.
You can now get the one-shot at chefs flavours.
This is a gritty, rich, peanut butter milkshake with more a focus on the PB than the milk
Made on Live Mixing:
Creamy and rich super smooth ice-cream with the perfect vanilla. Not artificial Not spicy moderately eggy, heavy on the dairy, fairly sweet, and that super rich butter & cream you expect in an ice cream or custard.