Brown Butter Ice Cream

Shoutout to ID10T, Matthew Kocanda, Rageisalotofwork, and my boy J E R R Y!

FA Carmel aka Caramel is used quite high. This is our top note and after testing it at multiple percentages all I can say is it just works at 2 percent. It just freaking works. Gives a nice soft caramel flavor reminiscent of brown butter to the mix. 2 percent might seem high to most but I just ask them to try it.

Cap Vanilla Custard is what really makes this ice cream and not gelato. This concentrate increases our steep time but also adds fresh yolks tempered in sugar lending a nice richness that is sorely needed in thick French ice cream.

INW Shisha Vanilla adds sweetness; a nice complex and wonderful vanilla that compliments our caramel and brings the mix to a whole new level.

HS French Vanilla Ice Cream is our soft slow-cooked buttery note with a nice slightly cold ice cream flavor. It has unparalleled richness so we must use it low. This also increases our steep time but it's worth it.

FLV Cream works as an emulsifier for the creams and a nice soft background creamy note that doesn't mute or lower our flavor ceiling. Truly an amazing concentrate. Also, I can't stress enough how well this and fresh cream work together.

FA Cream Fresh is the dairy brother of flv cream, This is our half and half unpasteurized and a necessary ingredient in our ice cream.

Full write-up of the process behind this recipe can be found on diyordievaping.com You can find Jerry's version here: https://alltheflavors.com/recipes/46554 TRY IT! IT'S FUCKING FIRE!!!