Flavor Profile
The Home Ice Cream Maker
You own a churn and you know how to use it.
You own a churn and you know how to use it. You make your own ice creams and sorbets. You know custard-style from gelato. You've got the bases down: crème anglaise, syrup, infusion. You love to experiment: tonka ice cream, yuzu sorbet, saffron ice cream, Timut…
Your main traits
- ice cream
- citrus
- floral
- fresh
Your aromatic portrait
You make your own ice creams and sorbets. You know custard-style from gelato. You've got the bases down: crème anglaise, syrup, infusion. You love to experiment: tonka ice cream, yuzu sorbet, saffron ice cream, Timut granita. You don't like industrial, over-sweet ice cream. You chase freshness, complexity, the unexpected note. You use noble ingredients: vanillas, rare honeys, fresh citrus, flowers. You serve your ice cream in small portions, in pretty coupes. You also make homemade caramel sauce, fruit coulis, tuiles. You cook on the sweet, light, floral side. You care a lot about the quality of your milk and cream.
Your 5 signature products
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« Tahitian vanilla, floral and anise-tinged, is your ice cream vanilla: lighter than Bourbon, perfect in a crème anglaise base. »
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« Tonka grated into your custards and milk sorbets: the aromatic signature of a knowing churner. A whisper at the last second. »
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« Timut over your grapefruit sorbet, your glazed roasted pineapple, your citrus shortbread: amplified freshness with no aggression. »
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« Iranian Sargol saffron in your orange-blossom ice cream, your citrus sorbets, your Middle Eastern desserts. A few threads, bloomed in warm cream. »
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« Green cardamom perfumes your milk ice creams, your mango sorbets, your Eastern desserts. An essential floral-citrus note. »
Your signature dishes
- Tahitian vanilla ice cream
- Timut grapefruit sorbet
- saffron ice cream
Your go-to occasions
frozen desserts, summer, light sweet endings
Your opposite profile
At the other end of the spectrum:
The Romantic CarnivoreYou cook meat the way you'd write a love letter.