Sara Lee · Desserts
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French vanilla is a method rather than a flavour. Egg yolks are cooked into the base as a custard, which is what produces the yellow colour and a rounder, heavier taste than a plain cream-and-sugar mix delivers. The yolk does structural work as well. Lecithin in the egg emulsifies the fat, giving a denser, slower-melting scoop that holds its shape longer than a standard vanilla before it starts to soften. In Sara Lee's freezer range it sits alongside the pies and puddings rather than among a wider line of tubs, and the custard base is the only thing distinguishing it. With no swirl and no inclusion, the egg is the entire difference.
