Vanilla

I know some of you will think this is stupid and the question may have been answered before, but what the heck is the difference between vanilla and French vanilla, say when it comes to ice cream?

[Isa]

You know it's only in the US that you would find something called French Vanilla. I thought the difference would be using vanilla bean instead of extract but after making a search for french vanilla ice cream and looking over a few recipes, I can't see any difference between a vanilla ice cream and a French vanilla one. Guess the idea of something being French appeal to people.

[Mezzaluna]

My impression has been that French vanilla ice cream is eggier, somehow, than standard American vanilla. But it's just my own observation.

Mezzaluna:

I could be wrong, but I don't think eggier is the answer.

It is my understanding that of American ice cream there are two basic kinds: Philadelphia, which has eggs and a lot of them, and
New York, which doesn't have any eggs at all.

I have made both kinds with vanilla and it doesn't have the flavor and color difference that you get with commercial Vanilla vs. French Vanilla ice cream.

Again, I could be wrong.

[Isa]

I thought the French part was the vanilla not the ice cream itself. After all do you ever see French strawberry ice cream or French chocolate ice cream?

[momoreg]

French refers to the addition of egg yolk. It is much yellower than a Breyers type of ice cream.

never seen any French Vanilla extract advertised, not to say that it doesn't exist.

[cape chef]

momoreg is correct, The ice cream is based on a infusion of the milk/cream and vanilla then a step called lyonnaisse takes place by tempering in the egg yolks. This is a very French Technique that is used everyday by chefs. Also the Vanilla bean pod is used for the infusion and the seeds are scraped and added as the concoction starts to cool. Then it is processed. So french is
Egg Lyonnaisse.
Vanilla bean and seed opposed to extract.
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Thanks all.

[Isa]

Momoreg


I don't get it. If the French part refers to the addition of egg yolks why is it that the only French ice cream available is vanilla??

[momoreg]

I'm not sure I understand your question, but I think that basically, Americans like the idea of "French Vanilla", as opposed to just plain vanilla, so it has become a term unto itself.

It's the only ice cream flavor that gets the word "French" in front of it, but as we all know, there are countless flavors of French ice cream.

[Isa]

Momoreg,


Now I get it. It's the attraction of the exotic I guess. Personally I would prefer Tahitian vanilla ice cream, it has a lot more appeal don't you think?

[momoreg]

Yeah, I guess that's the more modern exotic vanilla flavor. But honestly, there is such a thing as French ice cream, as opposed to American, and there is a difference between Tahitian vanilla and others. I doubt most people are using Tahitian when they say they are, though.

[cape chef]

Tahitian beans have a light frost to the outside and have a aroma of pure beauty. they are also tender to the pinch. I still believe Mexico produces the greatest vanilla in the world. Frosted,long and thin very tender and incredible concentration
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[momoreg]

Yes, I agree, Mexican is better.