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I remember my mom making this dessert at xmas time, and as we kids grew older we got a bit of that bourbon topping too.

Parfait is a kind of semi frozen ice cream, in italy it‘s known as semifreddo. You make it with fresh eggs, vanilla and cream.
You can get it throughout the year, with fruits or during the wintertime with spices like cinnamon or similar things.
I remember it being vanilla forward, a bit spicy (cinnamon, maybe nutmeg) and creamy.

The way i go about this recipe is simple, i wanna have a clean ice cream, so i choose an old school one (CAP VBIC).
It‘s a clean flavor with enough body to carry the recipe. The egg note is there right from the start.

To make it smooth i use SSA Clotted Cream and my party trick here is to add the spice note with just a tiny bit of FLV Apple Filling, it‘s low enough to become just the top notes of spicyness, but it rounds out this profile well.

The Bourbon note is done with TPA Kentucky Bourbon, it's enough booze to be recognised as a flavor, but not strong enough to overpower the recipe. I first made the recipe with FA Brandy, but that wasn‘t available at BCF, so i went and swapped it with TPa Kentucky Bourbon.
And i found out that CAP Super Sweet brings out that liquor note in Bourbon.

Because everything here is sweet, i use 0.6% of CAP Supersweet, this turn this recipe into a commercial style Cinnamon Brandy Parfait.

I recommend to let it steep for 4 days

Created with 70vg30pg, vaped/tested with single coil rda at 40w open draw.