I’m still limited on the flavors I have at the moment (I think I have around 45) but I’m kinda wanting to make a fruit ice cream or creamy fruit mix. I’ve tried a few different things with VBG and it’s completely overpowering everything. I’ve mixed it as high as 5% and as low as 1.5% and it’s always the only thing I’m tasting. I do like the flavor, but it’s definitely not a stand alone for me. I really want the other other flavors to play nicely but this dude is being a big bully. With the mixes I’ve made so far, I’ve tested them after a few days and along the way for about two weeks. Still just a big ol’ smack in the tastebuds of the VBG. Is a really long steep going to change this? Or, should I be mixing other creamy flavors with it? My flavor stash is public if anyone wants to take a look and give me your thoughts. Any opinions help. Thanks!!
Oh, and here’s an example of a 1.5% vanilla bean gelato recipe. Tried mixing big flavors into it and I’m just not getting any of them to come through.
Odd. I thought VBG was the cleaner version of Vanilla bean ice cream? And I don’t find that over powers at all, often use it up to 3% for a nice creamy kick. I would have thought VBIC would be stronger. If anything is muting the other flavors here, I would have said the marshmallow .
Could well be this. Or it could be that marshmallow. TPA marshmallow in my experience, doesn’t actually offer much by way of flavor, it’s better at very low % as a sweetener. I think it could mute fruits beyond 1.5-2%. FA marshmallow is much better, actually has that sweet mallow flavor. Try reducing that and do up a small mix of that recipe maybe?
So I literally JUST mixed this up. 5 minutes in hot water, shook the hell out of it, and it’s actually good! I used the Long Gone Day recipe @Uncaged posted and then butchered it to fit with flavors I actually have. I guess I had run out of mango and forgot. Lol (thanks for a starting point!) I looked at my other VBG mixes and most of them are closer to 4% so I think in the future I’m going to keep it at 3% or lower and skip the tpa marshmallow and see how that goes. Thanks for the help!
I am too am really surprised. VBG is usually a late bloomer and steeps around 3 weeks comes out fantastic but to be so bold right out the gate is odd. I have a few flavors that really hog the show for me, maybe you’re just sensitive to it. Try knocking it down to 0.75% and then having the meringue around 0.50 to 1.00 to allow for your fruits to come through. If that still doesn’t go over well add Sour at 1% and it should pick the fruit up and help them pop.