Q: Vanilla versus French vanilla. Explain the difference, please!
A: Vanilla-bean varieties are often named for where they’re grown, such as Madagascar, Tahiti and Mexico. That’s not the case with French vanilla. The name refers not to a vanilla variety but to the French way of making ice cream using an egg-custard base.
Craig Nielsen, chief executive of Nielsen-Massey Vanillas, said the eggs give French vanilla a “richer, deeper note” than what’s found in plain vanilla.
Regular vanilla ice cream made without eggs is called Philadelphia-style, according to David Lebovitz, a Paris-based baker, chef and blogger.
French vanilla, of course, is both a taste and a scent that transcends ice cream.
Here’s how it’s defined by Mauricio Poulsen, director of creation and application flavors for International Flavors & Fragrances Inc.: “Today, in sensory terms, when we refer to French vanilla, it is when the vanilla flavor is caramelized, custard-like, cooked, egg yolk-like, slightly floral.”
