Used in 11764 recipes at an average of 3.058%.
Sweet purple mango and rich vanilla ice cream come together to take you to paradise.
Since this recipe was discontinued as a one-shot by Chef's Flavours, I've gotten a couple of requests for the recipe. After being told today that someone spent a bunch of money trying to find the same passion fruit flavor that's in there (as you can see, there isn't one), I thought I'd better release the recipe just in case there was any chance of anything like that happening again. The FLV Mango + FA Violet combination is a pairing I've been enamoured of since Kopel released his recipe, Mango Beauregarde. I used it in this with his permission. The vanilla ice cream base is the same one I used for Longing, but with a lot more TFA VBIC to thicken it up against these thinner, juicer ingredients, like FLV Mango. I'm still in love with this profile, but I've been meaning to improve the recipe for some time now and then release the improved version... just haven't gotten around to it. When I do, it's definitely going to have the TFA VBIC replaced with LB's Ice Cream. It might also have a touch of VT Shisha Mango... and who knows what else. We'll see. In the meantime, hope anyone interested enjoys the original recipe.
The Camellia Grill in New Orleans makes an amazing dessert called a "Freeze".
It's like a sweeter milkshake. It's made with milk, ice cream, ice, simple syrup, and a flavored syrup(chocolate, strawberry, etc).
So the ice and simple syrup provide a distinct flavor that a milkshake doesn't have.
So I give you my approximation of their Double Scoop Chocolate Freeze.
I have finally done it. I started DIY 5 years ago and have been trying and trying to create the perfect cookie dough ice cream.
Here it is!!
I have to thank, and give an honourable mention to ID10T for his superb recipe Longing. This gave me the perfect Vanilla Ice Cream. Honeysuckle really does work its magic in this recipe.
Also Wayne Walker, for his more recent attempt of a cookie dough, utilising Flavorah Cookie.
I use TPA VBIC, FA Cream Fresh and TPA Honeysuckle to create a fine ice cream base.
Then with FLV Cookie, FLV Cookie Dough, VT Devon Cream, INW Shisha Vanilla and FW Hazelnut I create a fantastic cookie dough base.
I tried the recipe with just Ethyl Maltol but it lacked the sweetness you get in the cookie dough ice cream.
I then tried it with just Super Sweet, but some bakery notes were lost.
With a small combination of the two, the perfect balance was found.
Do try and give the recipe a good 5 days for all the flavours to combine together and settle.
If you do mix it up, let me know your thoughts below :)
I'm a Custard guy so why make ice cream when you can have Frozen Custard, and why stop there if you can infuse Golden Graham cereal milk flavour!
The flavours chosen are pretty self-explanatory but im going to point out some of their qualities.
THE FROZEN CUSTARD
FA Custard Premium: I chose this one (beside being the best ) because of its clean flavour.
A lot of greasy-oily notes would not let the custard turn into an ice cream or at least let it keep that rich custard flavour from turning into a milk/ice cream base.
TPA VBIC: At first i did not want these one in this mix as nowadays there are lots of mixers avoiding it for it's peppery taste.. but TPA VBIC it's almost a frozen custard! Its rich, buttery and thick and has a wonderful ice cream taste so i had to use it.
CAP Cereal 27/ FLV Milk & Honey this two make a great Golden Graham like taste, and with the two other flavourings the milky, creamy cereal milk part is covered.
It's pretty tasty as a SnV but after 10 days its wonderful.
Add: 0.5% Fa Meringue and 1% Inawera Custard to Boost the milky-creaminess.
( it makes it quite more towards a true custard but its makes it smoother,tasty and rich)
the idea was an ice cream sandwich of mascarpone with a nice chewy and crispy almond cookie
I’m not sure if it fits to the idea but sure it is going to be a good one.
I use the cc trinity to get the cream cheese feel and a little crust, probably I should go there with la cci or caps creamy yog and also fw yog
But In this iteration I preffer going this way.
The hs fvic plus tpa bvic for the buttery ice cream base and the vanilla touch an ice cream needs plus hs fvic wich also helps in the sourness, I feel this accent very cheese more than I wanted with the average use of it. That is why I only dropped 0.25% here.
The cookies and the almond + marzipan for the cookie part of the sandwich.
Let me know what you think