Ice cream has to be one of the most popular desserts. It certainly is high on my list. I think there’s nothing better than homemade ice cream. I have written a prior Cooking Tip on how to master that skill. This Cooking Tip will focus on two different types of frozen desserts – Soft-Serve Ice Cream and Frozen Yogurt – and explore how they differ from each other and from ice cream.
Soft Serve Ice Cream
The creation of soft-serve ice cream occurred sometime around the late 1930s. Exactly how, when and by whom is a matter of debate. It has become so popular that it has its own day. Each year, National Soft Serve Ice Cream Day is celebrated on August 19th.
The ingredients that go into soft serve are very similar to those used in regular ice cream: milk, cream and sugar. Commercial ice cream of both types will also contain some added emulsifiers and stabilizers. In the case of soft serve, these additives are what help the ice cream stand up straight on the cone or dish.
Experts explain that the following are essential for the best soft-serve ice cream.
- The soft, creamy texture requires a delicate balance of fat content, temperature control and air incorporation.
- The fat is what gives that wonderful mouthfeel. It also helps to create a cohesive mixture. Recommendations are 10-14% fat.
- Sugar lowers the freezing point and inhibits the formation of large ice crystals, which is so important for soft serve. It should be around 14-18%.
- Incorporating 30-50% air into the mixture keeps it light and fluffy. This is usually achieved through the use of specialized equipment.
- Proper temperature control is essential for the consistency, which some describe as between a liquid and a solid.
- Stabilizers and emulsifiers are added to keep the texture smooth and to help prevent ice crystals.
- It undergoes rapid freezing, which helps in preventing those large ice crystals from forming.
- Specialized machines are used that simultaneously freeze and aerate the mixture, maintaining a temperature just above the melting point of ice cream.
Differences between soft serve and scoopable ice cream
- Soft serve ice cream contains less fat than regular ice cream. The latter is required to contain at least 10% milkfat. Soft serve is usually around 3-6%.
- The air incorporation is increased for soft serve. Regular ice cream has less than 30% air content. Soft serve will have 30-60%.
- Soft serve is stored and served at a slightly warmer temperature than hard ice cream. The latter is served at 10°F. Soft serve is served at a temperature of around 20-25°F.
- Soft serve contains no eggs, whereas regular ice cream often does have eggs.
- The production process is one of the main differences between regular ice cream and soft serve. Ice cream is churned slowly and then quickly frozen. This creates a harder product. It can be scooped, but often needs to be slightly warmed to do this. The machine that makes soft serve mixes, freezes, and dispenses the product in a continuous process.
- The soft serve mix is in a liquid state and is only frozen at the point of dispensing, which contributes to its soft, creamy consistency.
Frozen yogurt
- Frozen yogurt was introduced in the 1970s. At first, it was only sold in scoops. It was not until the 1980s that a soft serve version became available.
- As with soft serve ice cream, frozen yogurt has its own National Day on February 6th. Not only that, but the entire month of June is designated National Frozen Yogurt Month.
- The main ingredients are cultured milk and sugar. The cultured milk is created by adding live cultures to pasteurized milk. As with any commercial product, there are also going to be additives in the form of stabilizers, flavorings, and colors.
- Besides taste, the sugar helps to prevent large ice crystals from forming. This allows it to remain creamy when frozen.
- The fat content will vary depending on the fat content of the milk used.
Differences between frozen yogurt and soft serve ice cream
- The taste is much tangier than ice cream, due to the cultured milk. Because of this, the producers use more sugar than you might see in ice cream or refrigerated yogurt in an attempt to temper the tanginess.
- The product contains less fat than ice cream.
- It has a smooth, soft texture similar to soft serve ice cream.
What is your favorite? As I said in the beginning, mine is definitely homemade scoopable ice cream. I would not easily turn down a bowl of soft-serve ice cream if served to me. What about you? What do you crave?
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