Vanilla, Vanilla bean or French vanilla ice cream?

[Exterous]

Which one do you prefer?

 

[GagHalfrunt]

Doesn't matter. The ice cream base and butterfat content will determine which one is better.

 

[vi edit]

Vanilla bean. It's got bits of real vanilla so you know it's good.

 

[KMFJD]

Which one do you prefer?

I fly directly to Madagascar to source my beans

 

[BoomerD]

"plain" vanilla, please.

 

[brainhulk]

I buy Tillamook and I prefer their vanilla bean over their French vanilla

 

[sandorski]

As long as it's a quality ice cream, any of the three is fine with me. French tends to be creamier though.

 

[WaTaGuMp]

No wrong answer.

 

[MagnusTheBrewer]

Chocolate, you heathens!

 

[DigDog]

they are the same thing with a different name.

 

[pete6032]

New York vanilla.

 

[torpid]

they are the same thing with a different name.

French Vanilla isn't the same thing with a different name. It's a different base.

 

[DigDog]

im really lazy today so

Q: Vanilla versus French vanilla. Explain the difference, please!

— Tracey Thomas, San Francisco

A: Vanilla bean varieties are often named for where they're grown, like Madagascar, Tahiti and Mexico. That's not the case with French vanilla. The name refers not to a vanilla variety but to the classic French way of making ice cream using an egg-custard base.

Craig Nielsen, CEO 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."

1) you are implying that non-french ice cream does not have eggs in it. https://www.ocado.com/webshop/product/HagenDazs-Vanilla-Ice-Cream/15351011?dnr=y you are wrong.

and that's it, really.

"french" is marketing bullshit which needed to be justified so they said "it's french if it has eggs in it" which is already ANYTHING that should be called ice cream. trying to say it's not is like saying something should be called sherbet instead of ice cream while one is just a type of the other.

same for vanilla bean. ALL vanilla comes from beans, and in an industrial confectionery setting, i really don't care if it's company A or company B that boiled the beans to get the extract.

 

[torpid]

im really lazy today so



1) you are implying that non-french ice cream does not have eggs in it. https://www.ocado.com/webshop/product/HagenDazs-Vanilla-Ice-Cream/15351011?dnr=y you are wrong.

and that's it, really.

"french" is marketing bullshit which needed to be justified so they said "it's french if it has eggs in it" which is already ANYTHING that should be called ice cream. trying to say it's not is like saying something should be called sherbet instead of ice cream while one is just a type of the other.

same for vanilla bean. ALL vanilla comes from beans, and in an industrial confectionery setting, i really don't care if it's company A or company B that boiled the beans to get the extract.

Who said anything about not having eggs? Most ice cream does contain a certain amount of egg.

Otherwise almost everything you wrote is incorrect. You can make ice cream without eggs and it can be legally labeled as ice cream. Some pretty fancy ice creams actually contain no egg. Jeni's, for example. You cannot do so with custard. And if your egg solids are over a certain amount, it has to be labeled as custard or "french ice cream" or "french custard" per USDA regulations. Sherbet also has a legal definition and legally it can't be over a certain amount of milk.

https://www.gpo.gov/fdsys/pkg/CFR-2006-title21-vol2/pdf/CFR-2006-title21-vol2-sec135-110.pdf

You also have an... interesting... notion of how to make ice cream with a vanilla bean. I don't recall ever boiling the bean to make an extract before then adding it to my ice cream.

I don't know the UK regulations but I would be surprised if they are much different.

 

[clamum]

I guess vanilla bean, specifically Talenti's Vanilla Bean gelato. Now that is some epic shit.

 

[dullard]

im really lazy today so I'll just post random incorrect "facts" that appear in my head.

Fixed that for you.

Torpid is correct. There is a difference between vanilla/vanilla bean ice cream and french vanilla ice cream. Basically french vanilla must have a certain amount of egg yolk. The others do not have limitations -- they may or may not have egg yolk and when they do it may or may not be a significant amount of egg yolk. To imply that "french" is just a marketing term is to ignore that very important distinction. You are basically arguing that "dogs" are just marketing terms since they are just the same as mammals.

And yes, there is a big difference between vanilla and vanilla bean. Vanilla bean is an extract containing hundreds of compounds, many of which are complex and add subtle deliciousness. Vanilla flavoring is usually artificially produced vanillin in a lab, usually without those great and subtle flavors. If it is a true extract, then yes, I don't care if it is company A vs company B. But in most cases, you are comparing an industrial chemical (vanilla) to a natural extract (vanilla bean). And then it matters a lot.

French Vanilla for me over the others.

 

[Charmonium]

Just don't let the German chocolate get into the French Vanilla. There are laws about that.

 

[DigDog]

no. like, no. you are implying that since french vanilla MUST have eggs, then surely non-french DOESN'T. this is bullshit you just pulled out of your ass.

if i specifically make up a marketing term and then determine what defines it, sure. you COULD in theory have an ice cream brand that doesn't fit that definition and therefore legitimizes your marketing BS. But it's also totally possible for a no-egg ice cream to brand itself French Vanilla because French Vanilla DOESNT MEAN ANYTHING.


edit because unlike einstein, i thought human stupidity had a limit.

DID I MENTION THE WORD FLAVOURING? or did you just put words in my mouth?

this isn't a match between vanilla, vanilla bean and french vanilla AND fake vanilla flavouring. it's between VANILLA, ANOTHER NAME FOR VANILLA, AND ANOTHER NAME FOR VANILLA (but which we determined must have eggs which everything else also does because if you buy ice cream without eggs you really shouldn't be posting here. or calling it ice cream.)


hmm.. feel much better now.

 

[dullard]

French Vanilla DOESNT MEAN ANYTHING.

What does the FDA say?
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

f) Nomenclature. (1) The name of the food is "ice cream"; except that when the egg yolk solids content of the food is in excess of that specified for ice cream by paragraph (a) of this section, the name of the food is "frozen custard" or "french ice cream" or "french custard ice cream".

(a)...Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food: Provided, however, That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the amount by weight of the bulky flavors added, but in no case is the content of egg yolk solids in the finished food less than 1.12 percent.

 

[dullard]

DID I MENTION THE WORD FLAVOURING? or did you just put words in my mouth?

No, the food companies put the words there. Vanilla is almost universally used as a term for vanilla flavoring in ice cream. They almost always say vanilla bean when they use vanilla extract.

 

[DigDog]

why do you even put non-egg ice cream ... oh right, you're american. i'm sorry i forgot.

 

[torpid]

That's some serious backfire effect you got there, buddy!

 

[DigDog]

oh wait, if i go to the worst supermarket in my area and dig on the bottom shelf i will find something branded vanilla ice cream that fits my definition of vanilla, vanilla bean and french vanilla being three distinct products.

 

[torpid]

Sorry your country sucks at ice cream, man. Here in the US the labels mean something and we require a lot higher percentage of actual dairy in our ice cream, and almost nothing you've written in this thread is true in the US. You should come check it out sometime. We even make a supremely delicious brand of ice cream with no eggs.

 

[dullard]

oh wait, if i go to the worst supermarket in my area and dig on the bottom shelf i will find something branded vanilla ice cream that fits my definition of vanilla, vanilla bean and french vanilla being three distinct products.

In the US, there is a major, major difference in taste between the three. It might not be true in the UK.

Here is one of the most common brands that Americans buy (Because it is low cost):
https://www.bluebunny.com/flavor/vanilla
* Contains 1% or less of Vanilla Extract, Artificial Flavor

https://www.bluebunny.com/flavor/vanilla-bean
* Natural Vanilla Extract and Vanilla Bean Specks

Sorry your country sucks at ice cream, man.

Don't knock European ice cream. It is often far better than the ice cream in the US. Mostly because many of our brands cheap out with artificial flavors, no eggs, etc.