French Vanilla vs. Vanilla: Types of Vanilla Preparations

Vanilla is a type of spice that comes from an orchid of the same name. The vast majority of vanilla production occurs in the equatorial regions of Réunion, Tahiti, Madagascar, and Mexico, as the vanilla orchid can only grow in a very specific type of climate. You can create a distinct vanilla taste with artificial or natural flavors. It’s easy to replicate the core compound—vanillin—but it’s just as common to use real vanilla beans.

The term “French vanilla” traditionally refers to a French style of preparing vanilla ice cream. The French use egg yolks to create a custard base for their ice cream, giving it a richer consistency. This stands in contrast to the Philadelphia style, a common style of making ice cream in the United States that uses a cream base rather than a custard one. That said, not all French vanilla ice cream comes from France, and not all other types of vanilla ice cream come from Philadelphia or even the United States. The names of both methods refer only to where the processes originated. You can use artificial or natural vanilla compounds to flavor both French and plain vanilla ice cream.

Although the term “French vanilla” originated with the process of making ice cream, you might see brands market other food products as having a French vanilla flavor. This might describe a product’s manufacturing process, or it might be purely for marketing reasons.

French vanilla and regular vanilla ice creams taste quite similar, but there are several useful points of comparison and contrast. Consider these five areas when thinking about French vanilla vs. plain vanilla.

1. 1. Appearance: Plain vanilla ice cream is white or light beige, while a pale yellow color characterizes French vanilla ice cream. In both cases, it has to do with their core bases—cream for regular vanilla and egg yolks for French vanilla. Vanilla bean varieties of ice cream often feature the small black flecks of vanilla beans.
2. 2. Base: Regular vanilla ice cream uses a cream base, whereas French vanilla ice cream uses an egg custard base. Whether the ice cream comes from the French style or the Philadelphia style, both types of ice cream feature plenty of dairy (or dairy substitutes). Manufacturers can use vanilla extract, artificial flavoring, or real vanilla beans to flavor either base.
3. 3. Point of origin: No matter which type of vanilla you prefer, it’s likely to be Tahitian, Mexican, or Malagasy in origin and not likely to be French. French vanilla refers to the French style of preparation (involving egg yolks), which means you’re just as likely to find authentic “French” vanilla ice cream in another country as you are in France.
4. 4. Taste: A smoother consistency and richer taste characterize the French vanilla flavor, whereas regular vanilla ice cream is plainer. French vanilla has its eggy base to thank for its thick, custardy taste, while regular vanilla relies on cream plus a vanilla flavoring that derives from the vanillin compound.
5. 5. Uses: Regular vanilla and French vanilla are popular as ice cream flavors. But they also flavor coffee creamers and scent a variety of fragrances, from air fresheners to perfumes. Both types of vanilla are also key ingredients in sodas and other sweets, such as candies and baked goods.

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