Steep 10 days, minimum.

French Vanilla is a great Vanilla Ice Cream base at 4%. It's one that I had trouble detecting at .5-2%. Finally decided to break the threshold and it totally rocks now. Rich, smooth and a slightly dark Vanilla Cream.

Cream Milky is the closest thing I have to Milk. Still poking around to find a true Whole Milk flavor, but this is ok for now.

White Peach is killer at .75% holding itself up against all that cream, up front and authentic. It does not need a support flavor to make it more real or more resilient.

Malt is a must-have. It can help smooth a dry Cream or Bakery mix at low % and add a true Malted effect to a Milkshake at 1.5-1.75% (thank you, Beaufort-Batches)

All that said, this is still 20 days shy of a good steep, but I can't see it doing anything off, just getting more real and cohesive. I'll check back when the time comes to amend or certify:)