3100 Independence Pkwy Suite # 215 Plano, TX 75075
FAQ – World of Homemade Ice Cream
Get Your Questions Answerd by Henry’s Homemade Ice Cream in Plano
With ice cream loved by so many people around the world, there are naturally many questions asked about its many different facets. You can also call us at (972) 943-3639 or click here to contact us with your question.
Hours of Operation
Question: What are the store hours of operation?
Answer: Ice Cream Hours: Regular hours: Mon. – Sun. 11:00 am to 9:30 pm
Summer weekend hours: Sat. 11:00 am to 10:15 pm Sun. 11:00 am to 10:15 pm
About Ice Cream
Question: What’s the difference between ice cream and other frozen treats?
Answer : To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands might have 11 or 12%mf, and super premium ice cream might have up to 16%mf. Less than 10%mf makes it ice milk or light ice cream. Sherbet is a 2% milk fat product, with a lighter texture and refreshing fruit flavours. And gelato is similar to sherbet, but without any fat. Frozen yogurt has a similar texture to ice cream, but has lower fat and an active bacterial culture.
Question: How is ice cream made?
Answer : Dairy workers mix together cream, milk, sugar, and stabilizer, then add flavoring to the mixture before its frozen. Other goodies like fudge, nuts, fruits, and chocolate chips are added to create your favorite flavors. “Overrun” refers to the amount of air incorporated into the ice cream. More air makes for a lighter ice cream; less air makes it richer and creamier.
Premium ice creams have very little air — they’re a bit harder to scoop, but definitely worth the wait! The packaged ice creams go into a freezer for 2 1/2 hours at 30°C or 22°F below zero to set. Then they’re stored in the freezer warehouse until delivery.
Question: Why does ice cream sometimes have ice crystals in it?
Answer: To begin with, your home freezer is not as cold as a commercial freezer. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals. A sub zero freezer would better conserve your ice cream and limit if not eliminate the formation of ice crystals