The hazelnut cream, butter cream and sweet coconut make up the nutmilk part of this ice cream. Vienna cream and Fa Vanilla ice cream give it the ultra smooth vanilla ice cream notes. Fa Cream fresh adds some additional light milk notes. The warm drizzle on top is made up of brown sugar with a touch of pumpkin spice.
This mix needs a good steep 10 days minimum best after 2+ weeks for the Vienna Cream, Fa Gelato and Cream Fresh to blend into the nutty notes and steep into one solid smooth ice cream.
Polar Blast optional at 0.10%
Sweetener optional at 0.25%
This is just a delicious, delicious daap bomb of goodness. Toffee ice cream drizzled with caramel and topped with roasted butter pecans. Basically this is just one big experiment because I wanted to put some of my favorite flavors from vt all in one mix to see what happened...the result...flavor town!
Arctic Winter, Lemon Lime and fizzy sherbet for the spritzer part
Honeydew is my green melon balls
Papaya Punch are my orange melon balls and adds body to the mix.
Dragon fruit is my imulsifyer for the drink and at the same time separates the fruit from the beverage.
It’s facinating how complex this simple drink came out.
VT Lemon Meringue Tart does all the heavy lifting in this lemon bar with JF Biscuit and Flv Pastry Zest filling out the crust part. I used FE Lemon to help because it doesn't fad nearly as bad as some of the other lemon flavors and its just a good lemon flavor. Vanilla Buttercream frosting is just here to add some more richness and depth to the mix, it is by far the best frosting flavor out imo.
Since a lemon tart is a fairly straightforward profile I am presenting a normal recipe. Un- fairyfied 🤔
JK 🤣 I added sweetener so it took me to 9 Ingredients 😂
TFA and Cap Vanilla Cupcake make up my full on vanilla cake with frosting notes.
FA cookie fills in my bakery notes
FA Lemon Sicily is my primary Lemon note
SC Lemon is a strong lemon note that pushes the lemon notes in FA and helps it not fade.
FA Bergamot adds some zing/zest
WF SC Buttercream Frosting serves as a light artificial buttercream frosting flavor and at this 2% it’s also my sweetener.
Razzleberry, Boysenberry for the fruity aspect
Oatmeal cookie,Cheesecake Graham Crust for the bakery bottom
FW Bavarian Cream for the moose part
TFA Bavarian Cream to emulsify the fruit and push it into the cream
FA Lavender to add the floral note
Sweetener and polar blast to mimic the sugary sweetness of a fresh out of the refrigerator treat.