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!

Mei Chin
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1 Comment

nancy E. March 15, 2014
Soft serve is a disgusting mix of air, corn syrup , chemicals and additives. You are better off stirring your regular until it is soft.
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