Topic

Soft serve

Soft serve is served warmer and with more air than scooped ice cream. Home machines churn or spin it and dispense it through a handle; countertop shop machines hold a hopper of mix and freeze it on demand.

Key to a firm swirl
a well chilled mix and a slow draw

Home soft serve makers range from freezer bowl units with a dispensing handle to the Creami Swirl, which spins a frozen pint and pushes it through a nozzle. Countertop machines for small shops add a refrigerated hopper and a freezing cylinder.

Runny soft serve usually comes from a mix that was not chilled first, a hardness or consistency setting that is too low, or drawing it faster than the machine can freeze it.

Every part that touches the mix needs regular cleaning. Follow the maker's schedule, especially on shop machines.

Common mistakes

  • Drawing several cones in a row on a home machine without letting it recover.
  • Skipping the cleaning schedule on a machine with a hopper.

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