<h3>Rum&Raisin Ice Cream (served on a Belgian Waffle)</h3><h4>Description</h4>Imagine, a rich rum flavoured vanilla ice cream with raisins scooped on a freshly baked Belgian waffle.
Building blocks:
It must be my 26ste version, never got it right but here it is, a real treat.

FLV Raisin Rum aroma, used as a base for this delight. the raisins are rich and sugary. and the spicy rum tones are just about right and gives the vanilla ice cream that caribbean sense of joy. I added RF SC Coconut Spiced Rum to support the FLV Raisin Rum it needed for this recipe..

FW Butter Rum adds that rich buttery feeling and taste to the mix

LB Belgian Waffle is by far the best i used till today, yet i felt it needed some support from FA Maple Syrup. It gives the waffle a smooth buttery taste and the maple goes nice along and give that extra 'spicy and sugary and nutty mouthfeel to the waffle.
FA Maple  used 1 drop per 10 ml!

RF SC  Vanilla ice Cream and TFA VBIC are paired, together they really shine as a rich and thick creamy ice cream. 

RF Butter Toffee – SC added 1.25% a syrupy and sticky cover on top of the waffle.... it's the finishing touch and rounds of this superb summer ice cream mix.

Optional:
for a sweet tooths like me.
CAP Supersweet (1 drop per 15 ml) because this recipes screams for calories :D

Good after 4 day's, better around 7 days mark.

Share and rate this if you like it.


<h4>Recipe</h4>FLV Raisin Rum &nbsp; &nbsp; <strong>2%</strong>FW Butter Rum &nbsp; &nbsp; <strong>1%</strong>FA Maple Syrup &nbsp; &nbsp; <strong>0.25%</strong>LB Belgian Waffle &nbsp; &nbsp; <strong>3.25%</strong>RF Butter Toffee – SC &nbsp; &nbsp; <strong>1.25%</strong>RF Coconut Spiced Rum – SC &nbsp; &nbsp; <strong>0.5%</strong>RF Vanilla Ice Cream &nbsp; &nbsp; <strong>1%</strong>TPA Vanilla Bean Ice Cream &nbsp; &nbsp; <strong>3%</strong><p>Total Flavor: <strong>12.25%</strong></p>