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!

• Posted by: Mei Chin
• March 14, 2014

• 2270 views
• 1 Comment

• professional chef
• ice cream