French Vanilla is just an extra strong dosing of Vanilla, it's not a separate type.
French Vanilla was originally coined as a term to differentiate an egg (yolk) custard vanilla ice cream from one which didn't contain eggs (yolks):
http://www.vanilla.com/index.php/TROPICAL-FOODS/VANILLA/frequently-asked-questions-about-vanilla.html
French Vanilla cakes are yellow because they contain whole eggs, not just the whites. 
HTH
I recently made the DH french vanilla cake with the WASC recipe and it was terrible! And I am not picky. It was a very light pretty tasteless cake, pretty close to store bought sponge cake. Oh and BTW I LOVE french vanilla everything, except this.
My french vanilla and vanilla recipes are from scratch and there are only 3 things different b/t the two. My french vanilla recipe uses the yolk as well, plus I use Madagascar vanilla and grated vanilla bean. I think taste wise it is a bit stronger vanilla taste then the plain vanilla.
Here is what I found when I searched french vanilla...
I found it at this site.. http://www.answers.com/topic/vanilla
(mod edited to delete copyright material.)
Thank you for the comments, this makes a lot of sense now.
khoudek: where do you find the Madagascar vanilla?
Madagascar beans vanilla is the "normal" vanilla you get at any grocery store. There are two kinds, Madagascar and one called something like tahitini, I can't remember the name exactly but the second one is less strong and has a more floral taste, but I haven't tasted it that's from my research awhile back.
I've wondered about the difference between the two for some time. Recently I looked at the label on french vanilla and was surprised to see the other flavors that go into it. Hmm I have used the DH french vanilla mix and liked it with one of the extended mix recipes. Wouldn't use it for WASC though. Classic white works so well, why mess with a good thing.
This probably won't help but here goes,
When I make my base vanilla homemade ice cream, I use vanilla extract. Now if I'm having a party, I use extract, split the beans, scrape out the goodness and then simmer all of it together before ever hitting the eggs. That's what my friends call my french vanilla.
It's just a stronger flavor a vanilla IMO.
O, btw, after all the simmering is done I rinse the beans really well, dry them to almost crispy and then stick into my sugar.
one called something like tahitini, I can't remember the name exactly
Tahitian.
When I make my base vanilla homemade ice cream, I use vanilla extract. Now if I'm having a party, I use extract, split the beans, scrape out the goodness and then simmer all of it together before ever hitting the eggs. That's what my friends call my french vanilla.
It's just a stronger flavor a vanilla IMO.
O, btw, after all the simmering is done I rinse the beans really well, dry them to almost crispy and then stick into my sugar.
Thank you this is a great tip.
To make it less confusing, I offer vanilla butter cake and vanilla bean butter cake. They are the exact same recipe, except in the first I use extract and in the second I use paste (a blend of extract and seeds from the beans that is much more economical and easier to use than the whole beans).
one called something like tahitini, I can't remember the name exactly
Tahitian.
LOL thanks..I actually can spell Tahitian..lol..but for some reason my brain didn't think it was Tahitian but a variation (even though the thought did cross my mind)..oh well I need a brain transplant and too lazy to look it up again. Thanks again!
I recently made the DH french vanilla cake with the WASC recipe and it was terrible! And I am not picky. It was a very light pretty tasteless cake, pretty close to store bought sponge cake. Oh and BTW I LOVE french vanilla everything, except this.
I've made DH french vanilla WASC and it was fine.
Don't know why it would be tasteless unless you didn't add all the extract called for (in this case 4 tsp. of vanilla). I use the Vanilla extract from Costco.
HTH
I recently made the DH french vanilla cake with the WASC recipe and it was terrible! And I am not picky. It was a very light pretty tasteless cake, pretty close to store bought sponge cake. Oh and BTW I LOVE french vanilla everything, except this.
I've made DH french vanilla WASC and it was fine.
Don't know why it would be tasteless unless you didn't add all the extract called for (in this case 4 tsp. of vanilla). I use the Vanilla extract from Costco.
HTH
I've used it faithfully and never had a problem with it being tasteless. I like it a lot.
Gomo, You force me to go waaay off topic here. When did you change your avatar to THAT critter??? It gives me shivers! Ewww........ LOL
Better yet WHY!!!
Never have changed my avatar, you must have me confused with someone else.
Why?; well the little guy was there, the light was right and I had my camera. I took that pic and bunches more.
Quote by @%username% on %date%
%body%