All questions

soft serve ice cream

When you make soft-serve ice cream (for a professional machine, like at a Dairy Queen or something), do you need to adapt regular anglaise-based ice cream recipes to suit the machine? Or can you get the same texture and results as regular soft-serve if you use the standard kind of recipe? Thanks!

asked by Mei Chin over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 1309 views
nancy essig
added over 4 years ago

Soft serve is a disgusting mix of air, corn syrup , chemicals and additives. You are better off stirring your regular until it is soft.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52