Soft Serve Ice Cream Machine Guide It’s a simpler method to make delicious soft serves than most would believe! In essence, soft serve is either aerated ice cream or ice cream combined with air. Usually, the “overrun,” or volume of air applied to the ice cream is kept between 35 percent – 45 percent to preserve the flavor and consistency while still creating a light and fluffy texture. Like standard ice cream, any less and the soft serving will be solid, while any more will cause a loss of flavor and a consistency that will not hold its shape.
How to make Ice Cream from Soft Service? The standard soft serving begins with only two ingredients: a combination of cold water and soft ice cream. When combined, the air is either mixed with the soft liquid served by continuous stirring in a system just before it is frozen or, with a pressurized air pump, is controllably pushed into the liquid. The effect is a thinner, smoother-textured type of ice cream until the liquid mix freezes, which has been a favorite treat for decades.