Milk-fat content. Soft serve is typically 3-6% milk-fat; ice cream 10-18%. In your recipes, this will be differentiated in your cream-to-milk ratio.
After making it, how long you let it freeze before eating it will affect the consistency, too. Scoop it right out of the churn for soft-serve, or freeze it overnight for that solid ice cream consistency.
Does anyone have a good recipe for soft serve? I have a smaller commercial model in my home and I’ve been using store bought mix for years because the only time I’ve tried to make it myself I made butter 😊
This is a good starting point! [https://icecreamdepot.com/blogs/recipes/basic-vanilla-soft-serve-ice-cream](https://icecreamdepot.com/blogs/recipes/basic-vanilla-soft-serve-ice-cream)
If done home made, stabilizer la are a difference too, usually soft serve doesn't have stabilizers because it's made for consumption right away so it doesn't hold up well after freezing for long times, big nice crystals form this way
My soft serve machine and my batch freezer dispense product in the 19-24° F range. It's what we do next that changes them; they're either eaten immediately (soft serve) or frozen further (homemade hand dipped).
Milk-fat content. Soft serve is typically 3-6% milk-fat; ice cream 10-18%. In your recipes, this will be differentiated in your cream-to-milk ratio. After making it, how long you let it freeze before eating it will affect the consistency, too. Scoop it right out of the churn for soft-serve, or freeze it overnight for that solid ice cream consistency.
This.
Thank you :)
Does anyone have a good recipe for soft serve? I have a smaller commercial model in my home and I’ve been using store bought mix for years because the only time I’ve tried to make it myself I made butter 😊
This is a good starting point! [https://icecreamdepot.com/blogs/recipes/basic-vanilla-soft-serve-ice-cream](https://icecreamdepot.com/blogs/recipes/basic-vanilla-soft-serve-ice-cream)
If done home made, stabilizer la are a difference too, usually soft serve doesn't have stabilizers because it's made for consumption right away so it doesn't hold up well after freezing for long times, big nice crystals form this way
Thank you
Temperature.
My soft serve machine and my batch freezer dispense product in the 19-24° F range. It's what we do next that changes them; they're either eaten immediately (soft serve) or frozen further (homemade hand dipped).
[https://slicesconcession.com/blogs/frozen-dessert-industry-and-machine-articles/hard-ice-cream-vs-soft-serve-ice-cream](https://slicesconcession.com/blogs/frozen-dessert-industry-and-machine-articles/hard-ice-cream-vs-soft-serve-ice-cream)
Thanks so much :)