How To Make Soft-Serve Ice Cream

The main difference between hard and soft-serve ice cream is the texture. Its delicate presentation derives its lightness characteristic from its air content. You can also buy the best soft serve bases & flavours in Australia through various websites.

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In general, soft-serve ice cream has less fat and more air than serving hard ice cream. It is also served at a warmer temperature, which gives the dessert a softness.

Given the prevalence and popularity of soft serve, the process should be relatively easy to prepare. Unlike hard ice cream, soft-serve ice cream doesn't arrive premade. Soft serve is commercially available in two forms: powder mix or pre-mixed liquid. 

The powder form requires the addition of water (or milk). This is the more popular and less costly option. Premix liquids are usually viewed as more durable (and premium) products but have a much lower shelf life.

The liquid base mixture (either reconstituted powder or premix) is added to the soft freezer for serving. When the mixture freezes, the air breaks at the same time. Whipping the ice mixture as it freezes creates smaller ice crystals, which means the ice is softer. 

Believe it or not, air plays a huge role in determining the properties of ice cream, changing its taste and texture. More air results in a smoother, softer ice cream that looks whiter (if we're talking about vanilla). Less air in the mix means a more icy, off-white ice cream.