With the arrival of Dallas, a gourmet soft serve is in the works Miruku dairy, a new ice cream parlor in McKinney, 207 N. Kentucky St.
Founder Kham Phommahaxay, who opens the store with his wife, Yim, says they are aiming to open in October with soft ice cream, cotton candy and a coffee / espresso program and aim to expand their range further after they open.
The couple take a culinary approach, including making their soft-service from scratch.
Phommaaxay is a 20-year-old industry veteran trained at Le Cordon Bleu in Chicago. He and Yim moved to Dallas in 2010 after Yim, a textile designer, was hired by a Dallas company. Bitten by the entrepreneur virus, Kham launched a food truck called Yim Yam in 2014, which serves Thai fusion dishes with dishes like chicken satay, lemongrass beef, and jasmine rice.
“We sold the truck and Yim was released after COVID-19. “We’ve always loved ice cream and thought we could bring something unique to the area.”
This also includes making your soft serve from scratch. Most soft serves are made from a mixture.
“Some companies have sent me the powder mix where you have milk or water,” he says. “But I’ll try to do everything from scratch. I don’t want to add stabilizers that thicken the texture, but they weren’t up to our standards. Our soft serve will melt quickly if you don’t eat it.”
Kham is from Laos and Yim is Thai, but the ice cream that inspired them was a famous one from Japan.
“We fell in love with this ice cream we had in Japan from a manufacturer called Cremia,” says Kham. “It’s a soft serve on a completely different level – the creamiest, milkyest. That’s how we came up with our name. ‘Miruku’ means milk in Japanese. “
You have just received two machines, each with the capacity for two flavors.
You will have an espresso machine and maybe add panini sandwiches as soon as they start rolling.
They offer cotton candy that can be ordered individually or as a halo to surround their waffle cones.
“We’re going to be doing different flavors that change, with classics for kids but also flavors for adults, including some with Asian influences,” he says. “I have a lot of ideas, like my version of sticky rice with mango. Developing flavors is fun and we’ve left enough space behind the counter for a third machine.”
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