Happy Vanilla Ice Cream Day ! While you ’re browsing the ice pick gangway , you may find yourself enquire , “ What ’s so Gallic about French vanilla extract ? ” The name may voice a little fancier than just plain ol’ “ vanilla extract , ” but it has nothing to do with the origin of the vanilla extract itself . ( Vanilla is a tropic plant that growsnear the equator . )
The difference comes down to eggs , asThe Kitchnexplains . You may have already noticed that Gallic vanilla ice ointment tends to have a more or less jaundiced coloring , while plainvanillaice ointment is more white . That ’s because the al-Qaeda of French vanilla ice cream has ball yolks tote up to it .
The eggs give French vanilla chicken feed cream both a smooth eubstance and that elusive jaundiced color . The taste is a lilliputian richer and a small more complex than a regular vanilla , which is made with just Milk River and pick and is sometimes ring “ Philadelphia - expressive style vanilla”ice emollient .
Inan interviewwith NPR ’s All thing Considered in 2010 — when Baskin - Robbins decide to eliminate French Vanilla from itsice creamlineup — ice cream industry expert Dr. Bruce Tharp observe that French vanilla extract crank cream may date stamp back to at least compound times , when Thomas Jefferson and George Washington both used ice cream formula that included nut yolks .
Jefferson probably acquired his taste for shabu cream during the time he spend in France , and process it to his White House guests several time . His family’sice emollient formula — which call up for six nut yolks per quart of ointment — seems to have originated with his French butler .
But everyone already knew to trust the French with their dairy farm products , right ?
Have you got a Big Question you ’d like us to reply ? If so , have us know by emailing us atbigquestions@mentalfloss.com .
