Used in 246 recipes at an average of 1.373%.
A Raspberry & Cranberry Cream, Oatmeal Cookie.
Oatmeal Cookie is a new flavour to me and I have to say I really like it. It tastes like a biscuit (cookie) you get in the UK called a Hob Nob. A real oaty taste. It comes through a little dry though so Sugar Cookie is used to soften and sweeten the base. The Almond and Torrone are there just to provide interest. The Raspberry and Cranberry combine really well here for the top note and are brightened up somewhat by the Fuji. The Vanilla Cupcake helps to blend everything together and in conjunction with the Butter Cream provides a nice creamy finish with great mouth feel.
Allow 14 days to steep for the bakery elements to come through.
A Rum & Raisin Ice Cream blend.
Raisin is a very potent flavour, so not much needed here to bring it to the front. The Cranberry is present to "juice up" the raisin flavour and to separate it from the Rum. The Rum itself should be prominent and offering a noticeable alcohol flavour. Using any of the VBICs standalone just doesn't do it for me. They're too thin, too flat and don't bring much to the table on their own. I want some opulence and richness in my ice cream base. The best cream out there for creating mouth feel and "weight" is CAP Butter Cream IMO. We are not looking for flavour from it, just it's rich creaminess and dense mouth feel. CAP VC v1 is bringing everything together and adding more thickness VBIC doesn't really bring to the table for me. Together, this is a very opulent, rich and creamy ice cream base that balances out the tartness and alcohol from the rum and fruits.
Koolada is optional of course.
Steep at least 10 days to let the creams come through and the fruits to soften
Real flavors Baked bread RAW extract @1.75%, this flavor is not in the datebase yet but it's essential to the recipe
INW used as a 10% dilution
A sweet, tart cranberry spiced glazed donut.
Steep time 7-10 days