Buzz
Happy Vanilla Ice Cream Day! As you wander through the ice cream aisle, you might find yourself asking, “What makes French vanilla different from plain vanilla?” The name may sound more sophisticated, but it has nothing to do with where the vanilla comes from. (Vanilla is a tropical plant that thrives near the equator.)
The distinction lies in the addition of eggs, as explained by The Kitchn. You might have noticed that French vanilla ice cream often appears slightly yellow, whereas plain vanilla is more white. This is due to the inclusion of egg yolks in the French vanilla base.
The eggs provide French vanilla ice cream with a creamier texture and that characteristic yellow hue. Its flavor is richer and more layered compared to regular vanilla, which is typically made from just milk and cream and is sometimes referred to as “Philadelphia-style vanilla” ice cream.
In a 2010 interview with NPR’s All Things Considered—when Baskin-Robbins decided to remove French Vanilla from its ice cream selection—ice cream expert Dr. Bruce Tharp mentioned that French vanilla ice cream could trace its origins back to colonial times, with both Thomas Jefferson and George Washington using ice cream recipes that featured egg yolks.
Jefferson likely developed his fondness for ice cream during his time in France and served it at the White House on several occasions. His family’s ice cream recipe—which calls for six egg yolks per quart of cream—was reportedly passed down from his French butler.
But, of course, everyone knew to trust the French when it came to dairy, right?
