Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
JabbawookiezDaBoss
Hello everyone! Pretty straight forward recipe for this one, I used the Salt & Straw base (I use dextrose powder instead of corn syrup at 80% weight), then cold steeped a croissant from a local bakery here for about 2 hours.
Afterwards I strained the mixture out, pressing the croissant pieces to get as much base out of them as possible and churned. Finally I packed it while layering in some homemade peach jam.
I think it’s really good, the croissant flavor is fantastic and comes through just enough, and the jam just complements it really well.
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Hello everyone! Pretty straight forward recipe for this one, I used the Salt & Straw base (I use dextrose powder instead of corn syrup at 80% weight), then cold steeped a croissant from a local bakery here for about 2 hours.
Afterwards I strained the mixture out, pressing the croissant pieces to get as much base out of them as possible and churned. Finally I packed it while layering in some homemade peach jam.
I think it’s really good, the croissant flavor is fantastic and comes through just enough, and the jam just complements it really well.