What make "French Vanilla" "French"?

Factual Questions
1

What make “French Vanilla” “French”? What’s the difference between ordinary “Vanilla” ice cream, and “French Vanilla” ice cream? How about “French Vanilla” coffee creamer? Why is there no plain “Vanilla” coffee creamer? Can I buy “French Vanilla” flavoring in the store to use in recipes instead of regular vanilla? If so, how does it taste different? Or, is it all just marketing to make the product sound richer some how?

2

French vanilla ice cream is made with cream, sugar, vanilla, and eggs as opposed to Philadelphia vanilla ice cream which is made with only cream, sugar, and vanilla.

3

So the technical difference is the eggs (didn’t know that before…thanks). Why do the eggs make it “French”. Is that the recipe of a French immigrant? Something the French are known for adding to lots of “ordinary” recipes?

I take it, then, that other “French Vanilla” things, like French Vanilla coffee creamer is merely meant to taste rich like French Vanilla ice cream (I assume the eggs make the ice cream taste/seem richer somehow).

Thanks

4

Actually, I understand the difference is more egg yolks, not just more eggs. Bear with me while I find a reference.

5

You stick your tongue in it while eating it!

6

From Alton Brown’s Good Eats:

http://www.goodeatsfanpage.com/Season1/ChurnTranscript.htm

What is it, food question night? :confused: