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)
|(FLV)||Milk & Honey|
|(TPA)||Vanilla Bean Ice Cream|
|Total flavoring: 10.0% Steep Days: 10 (SNV) Best VG: 70% Temperature: 0|
|This recipe is the property of VenSyBoy and released under the CC Attribution-Noncommercial 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|