French Vanilla 48 oz - Hudsonville Ice Cream (2024)

FAQs

Is Hudsonville ice cream real ice cream? ›

At Hudsonville we have been making real ice cream, using the same base recipe since 1926.

Our ice cream is sold all over in the U.S. Let us help you find the retailer closest to you so you can enjoy our ice cream.

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor. Vanilla ice cream, on the other hand, has a simpler flavor and a lighter texture.

Anna: French Vanilla is really unique because it's technically a custard flavor. This means we've added more egg yolks into the vanilla ice cream base itself. It's rich and thick, creamy, and more savory than our other vanillas, but still sweet.

Ingredients. Milk, cream, sugar, corn syrup, cherries, skim milk, peanut oil, whey, alkalized cocoa, high fructose corn syrup, salt, mono and diglycerides, soy lecithin, cellulose gum, modified corn starch, natural flavors, citric acid, red 40, carrageenan, guar gum, annatto (color).

Formidable brands like Ben & Jerry's, Jeni's, or even Haagen-Dazs are all considered real ice cream.

The term French vanilla was originally used to describe a vanilla custard or ice cream made with cream, egg yolks and vanilla extract. The flavor French vanilla, in addition to vanilla extract contains hazelnut, caramel or butterscotch flavors as well as spice notes such as anise and cassia.

Because of the egg yolks, French vanilla ice cream tastes richer and more custard-like than its yolk-free vanilla counterpart.

Ice cream expert and IDFA Vice President, Cary Frye, explains, "Vanilla has long been the best-selling ice cream flavor not only because it is creamy and delicious, but also because of its ability to enhance so many other desserts and treats.

Tillamook® Ice Cream is still, and will always be, made with high quality ingredients, more cream and less air than the industry standard for ice cream, with no artificial flavors or sweeteners, no synthetic colors, and no high fructose corn syrup.

What are the cons of vanilla ice cream? ›

Ice cream has several downsides. It's low in nutrients, high in added sugar and calories, and may contain artificial ingredients.

What makes French vanilla “French” is that the base for the ice cream contains egg yolks, while the base for regular vanilla ice cream does not. The egg yolks lend a pale-yellow color to French vanilla ice cream and also gives it a richer, smoother consistency and mouthfeel.

In the US there are two genres of ice cream sandwiches competing for your love. There are those which are essentially rectangles of ice cream caught between cakey, often mushy chocolate cookies. But in the test kitchen we prefer the other kind: vanilla ice cream layered between two chewy chocolate chip cookies.

Mashed potatoes have various uses when it comes to food advertisem*nts. The main one being a replacement for ice cream. Since ice cream melts quickly under studio lights, food stylists use mashed potatoes with food colouring.

"To be called ice cream, there has to be a minimum amount of butter fat and MSNF, or milk solids non fat, and the product has to have a certain density measured in weight per gallon. For a 'frozen dairy dessert' or a 'frozen dessert' those SOI standards don't apply.