Temperature
Soft serve comes out of the machine at about −6 °C. That is why it is soft, creamy and ready to eat at once. Hard ice cream from the freezer is stored at about −18 °C.
Air: the overrun
Air is whipped in during freezing. Its share is called overrun: 100 % means the volume doubles. For artisan ice cream, the German guidelines limit the share of air; soft serve is exempt (according to the guidelines for ice cream).
Soft serve, gelato, frozen yogurt
| How it is made | Typical | |
|---|---|---|
| Soft serve | Whipped in the soft serve machine, dispensed fresh | Creamy, airy, around −6 °C |
| Gelato | Italian style, less air, served warmer | Dense, intense |
| Frozen yogurt | Yogurt ice cream from the soft serve machine; according to LGL Bavaria at least 35 % yogurt | Fresh, slightly tangy |
Mix
Soft serve is made from a ready mix, as a powder to stir up or as a liquid. You do not need an ice cream lab. The mixes we supply are listed under Ingredients.
Related
Frequently asked questions
Is soft serve a type of ice cream of its own?
No, soft serve is a way of making it: freshly whipped and dispensed straight from the machine.
Why is soft serve so soft?
Because it is dispensed at about −6 °C and contains air.
How much yogurt must frozen yogurt contain?
There is no separate legal definition; according to LGL Bavaria, in practice it is yogurt ice cream with at least 35 % yogurt.
Sources
- LGL Bavaria: soft serve (in German)
- Guidelines for ice cream, German Food Code (in German)
- LGL Bavaria: yogurt ice cream (in German)
We quote makers’ figures with their source. Experience from our kiosk is marked as such.
