Does Oak Barrel make its own ice cream?
Yes, our ice cream and other frozen desserts are made daily in our shop.
How is ice cream made?
Dairy workers mix together cream, milk, sugar and stabilizer to make a base. Artisans then add flavoring to the mixture before it is frozen. Other goodies like chocolate, nuts, fruits and candies are added to create your favorite flavors. The soft ice cream is then stored in a 10°F freezer over night to set. Ice cream is kept in the serving cabinet at 5°F for scooping.
What is overrun?
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; so they’re a bit harder to scoop, but definitely worth the wait!
Why does ice cream sometimes have ice crystals in it?
To begin with, your home freezer may not be 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 refreezes forming the ice crystals. A sub zero freezer would better conserve your ice cream and limit if not eliminate the formation of ice crystals.
What is the difference between ice cream and other frozen treats?
To be called ice cream, a frozen dessert must contain at least 10% milk fat. Economy brands might have 11 or 12% milk fat, and super premium ice cream might have up to 16% milk fat. Less than 10% milk fat produces products called cream ices, sherbets and gelatos. Frozen desserts without any milk fat are called Italian Ices and sorbets.
What are the different types of cones called?
We carry two types of ice cream cones. The pale small cone is what we call a cake cone. The larger brown cone is called a waffle cone. We do not carry a sugar cone which looks similar to the waffle cone.