Ice Cream Facts

WHAT IS HEAT SHOCK?

Heat shock occurs when ice cream is allowed to melt, even a little bit, and refreeze. When this happens, water molecules in the ice cream can join together to form larger ice crystals, which can give the ice cream an icy, grainy texture. Each time this warming and refreezing cycle happens, the ice cream experiences more heat shock, which is often called, "freezer burn." Freezer burn can also be the result of leaving ice cream with exposure to air in your home freezer for very long periods of time.

Heat shock can occur at your home or during the shipping process. All Hudsonville Ice Cream is closely monitored from our plant to the grocery store. It can also happen while stocking at the store and in the freezers at your store. If you have just purchased your ice cream and it is grainy, you should contact your retailer right away. If you choose to do so in person, make sure you bring your receipt and the ice cream itself.

HOW TO PREVENT HEAT SHOCK AT HOME

• Set your freezer at 0 degrees.
• Keep your ice cream on the bottom shelf in the back of your freezer.
• Store in your deep freeze if you have one.
• Don't let it stay out on the counter too long, allowing it to thaw.
• Try to avoid your home freezer running its defrost cycle too often.