Soft Serve Ice Cream Tips

Soft serveis a type ofice creamthat is softer than regular ice creams as a result of air being introduced during freezing. Soft serve ice cream has been sold commercially since the late 1930s.

Soft serve is generally lower in milk-fat (3% to 6%) thanice cream(10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which isstoredat −15 °C. Soft serve contains air, introduced at the time of freezing. The air content, calledoverrun, can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow.^[8]Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air.

Soft ice creamis sometimes used for soft serve inGreater China. (Chinese:软冰淇淋;pinyin:ruǎn bīngqílín), (Chinese:軟雪糕;Jyutping:jyun⁵syut⁸gou¹) andChinese:霜淇淋) are the Chinese terms used inMainland China,Hong KongandTaiwanrespectively.

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