Deutsche Butterscotch Ice Cream

Description

Just in work, but still good! (Only a little fine tuning) After 10 days, the Butterscotch was a little to strong. So I decrease the Caramel, what works as a Butterscotch-Backup, to 0,75% to be more near to a German Butterscotch Ice Cream. Thats it! ##01.May.2018## Saw that the Butterscotchtaste mutes after a few weeks. So I increase the Butterscotch Part, lower the Cream Part and also increase the Hazelnut, to be more prominent. Als switched from TPA Caramel to FA Caramel, because it works better with the Buterscotch. Tell me what u think about and write to the comments what i can make better

Recipe

CAP Bavarian Cream 0.5%CAP Butter Cream 0.75%CAP Golden Butter 0.5%CAP Vanilla Bean Ice Cream 3.25%FLV Milk & Honey 1%FW Butterscotch Ripple 2.5%FW Hazelnut 1.5%FA Butterscotch 1.5%FA Carmel (caramel) 1%

Total Flavor: 12.5%