🔕 🔔

My Basket ()

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 3 years ago
1 answer 1154 views
0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added over 3 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.