Vanilla ice cream
A major use of vanilla is in the flavouring of ice cream. In North America and Europe the most common use of vanilla flavouring is for ice cream, and many people consider it to be the "default" or "plain" flavour.
Vanilla was first introduced to Europe after the conquest of the Aztecs. There it was developed into vanilla-flavoured cocoa drinks. Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla be used separately from cocoa. Afterwards, the French used it to flavour various foodstuffs including vanilla ice cream. It is believed that American Founding Father Thomas Jefferson discovered the flavor in France and then introduced it to the United States. During the 1780s, Jefferson produced a handwritten copy of a vanilla ice cream recipe which is now housed at the Library of Congress.
Types of flavorings
Ice cream may be flavored by artificial or natural vanilla flavoring. Artificial flavorings contain 100% vanillin, the main factor that contributes to natural vanilla extract's flavor. Natural vanilla extract may also contain nearly 200 more compounds in addition to vanillin. The different chemical properties of these compounds may cause compatibility issues with different ice cream preparations. Vanilla ice cream may be classified based on the type of flavoring used. If natural vanilla extract is used then it is called "vanilla ice-cream". If vanillin from natural vanilla is used then the product is called "vanilla flavored ice cream". If the ice cream used artificial vanillin then it is labelled as an "artificially flavored vanilla ice-cream". However, the United States Food and Drug Administration characterizes vanilla ice cream into three categories. Category I ice cream only contains vanilla extract. Category II ice cream contains 1 ounce (28 g) of synthetic vanilla per gallon (3.8 l) of 1-fold vanilla extract. Finally, category III only contains synthetic ingredients.
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|Wikimedia Commons has media related to Vanilla ice cream.|
- "Jefferson's Recipe for Vanilla Ice Cream". Library of Congress. Retrieved 31 March 2013.