Soft ice cream is a type of ice cream that is softer and creamier than regular ice cream because it uses air in freezing. It's recipe contains very little milk fat (3% to 6%) and is made at temperatures down to -4%.
Soft ice cream includes air content which is referred to as overrun and can vary between 0% and 60% of the total volume of the finished ice cream. You can also look for the best soft serve ice cream suppliers via https://bondiicecreamco.com/.
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Ice cream with high air content has a softer, smoother, and lighter texture, almost pure white. It maintains a perfect air percentage (33% – 45%) which is widely accepted by the mass market. Anything too much the ice cream loses flavor shortens as it drops air, and melts faster.
Soft serve ice cream freezes fast adequate to avoid crystallization. With Soft-Serve, this feat is achieved with a special device.
Soft serve ice cream can be obtained in the form of a powder mixture. This is a better version of the liquid mixture. It has the advantage of being easily distributed and can be stored for a long time without spoiling. Powder mixes are easy to maintain, should only be stored at room temperature, and help distributors save storage space.
Water must be added before stirring and freezing. The soft-serve ice cream is always very creamy, smooth, and soft. It comes in a variety of new flavors such as chocolate, vanilla, strawberry, sweet potato, durian, coffee, green tea, red bean, and sweet corn.