Soft-Serve Ice Cream

Ice cream not only has unlimited flavor options and combinations, but a multitude of incarnations as well!  One of which is the soft-serve ice cream.

Tracing the origins of this creamy and swirly confection will not lead you to definite results. Three big names have sprouted to have had their hand in its invention, two of which are America’s biggest soft-serve ice cream brands. The most common story is that on the 1934 Memorial Day weekend, Tom Carvel’s ice cream truck had a flat tire and he had to do something about his quickly melting ice cream supply.  He decided to pull into a parking lot and sell his partially melted and soft ice cream to vacationers.  It was a big hit as he sold out by the second day.  He saw this as a business opportunity and developed his soft-serve recipe.  He established the first Carvel store at the same spot where he first accidentally invented his product.

Meanwhile, Dairy Queen also claims that their founder J.F. McCullough and his son were the ones who invented soft-serve ice cream. Having started out producing and selling ice cream, the hard and frozen version, they thought that their customers would like their hard ice cream in a much softer version.  And since it is not as cold, the flavors would be more enhanced as well for their buyers.  They did an all-you-can-eat event to test out their theory, and sold 1600 servings in just two hours.  They perfected the recipe by tweaking the fat percentage, the temperature and looked for the perfect freezer.  And in 1940, they opened the first DQ store.

The Former British Prime Minister Margaret Thatcher’s name is also on the soft-serve ice cream records. She got into the mix as in the 1940s she had worked for J. Lyons, who was at the forefront of the U.K. soft-serve industry after teaming up with another American brand. She was said to be a food research scientist and allegedly developed an emulsifier that helped infuse more air into the formula.  However, the claims of her having helped invent soft-serve ice creams remains to be a myth as there was no official and firm evidence.

Trivia

• August 19^th is National Soft Ice Cream Day.
• In the Guinness World Records, the largest blended soft-serve dessert was accomplished by Dairy Queen on June 21^st, 2005 in Massachusetts. It weighed 3,747.05 kilograms or 8,260.85 lbs.
• In some parts of Europe, soft-serve ice cream is called “American ice cream.” In Germany and other parts of Northern Europe, it is called “soft ice.”  Meanwhile, it is “machine ice cream” in Greece and Romania and “soft whip” in England.  England calls theirs “Mr. Whippy” or a “99.”  This dessert also answers to the name “creemee” if you are in New England.

Buying Guide

Big-name soft-serve brands have sprouted all over the world, bring more options to the people who prefer the softer kind.  Soft serve kiosks and machines are staples in fairs, amusement parks, carnivals, buffet and fast-food restaurants, and other specialty shops.

While it has a similar structure and ingredients to ice cream, there are big differences between the two.

Ice cream contains at least 10% fat, as regulated by the U.S. FDA.  Ice cream production starts from a liquid base which goes through pasteurization and homogenization processes.  It is then cooled and frozen while blending and infusing air into the mixture to create an overrun, or the percentage of air incorporated within the product.  Hard ice cream has to contain less than 30% overrun or air.  It is also stored at about 10 degrees Fahrenheit and then packed in tubs until sold and served in scoops into cones and bowls.

Meanwhile, soft-serve ice creams contain only about 3 to 6 percent fat.  Making the soft-serve starts by using different types of mixes – can be powdered or liquid, that is poured into a soft-serve machine.  It is churned and frozen at 21 degrees Fahrenheit, a considerably higher temperature than hard ice cream.  It is also during the freezing process that 35% of overrun is infused.  The mixture is stored and served using the same soft-serve machine where it was made. Instead of scoops, the soft-serve ice cream is twirled and twisted into cones and bowls.

Production & Farming in Texas

Many creameries, scoops stations, ice cream parlors, and dessert shops also serve soft-serve ice cream.  Most of these local brands offer soft-serve that is artisan-made, some even teeming with history and tradition, and using organic ingredients directly sourced from local farmers and producers – you will surely enjoy trying out their different versions and flavors!

Preservatives, Additives, and Chemicals

A simple cone of soft-serve ice cream may not be as simple as it seems.  Soft-serve ice creams are usually made from powdered or liquid mixes that are loaded into these machines.  And there is a lot of emulsifiers, preservatives, and additives on the list of ingredients.  It is always a good practice to check the ingredients list and seek an all-natural and organic producers for your soft-serve ice cream fix!

• Guar Gum – This is a polysaccharide that is used as a food additive in processed foods and can be derived from legumes called guar beans. It is used to thicken and bind food products, as it is soluble and can absorb water. The FDA recognizes this as safe for consumption in specific amounts. It has said to have some benefits like improving digestive health and decrease blood sugar and blood cholesterol, however, it may also trigger an allergic reaction, or cause gas and bloating.
• Carrageenan – This food additive can be derived from red seaweeds as well as in other vegan products. With it being derived from a plant, this is one of the manufacturer’s substitutes to replace gelatin which can be obtained from animals. However, there were some reports of side-effects of carrageenan such as inflammation, bloating, glucose intolerance, colon cancer, food allergies, and some more. And in 2016, the National Organic Standards Board ruled that food with carrageenan in its ingredients should not be labeled as “USDA organic.”
• Monoglycerides, Diglycerides, Triglycerides – These are forms of fatty acids and are often used as emulsifiers, which help oil and water to blend. It is commonly added to packaged and frozen foods to help extend the shelf life, prevent oil from separating from the product, and to improve its texture and stability. They can be derived from plant-based oils or animal fats, but since concentrations are usually low, these are then sourced through chemical processes. These substances are said to contain trans fat, the artificial form of which is banned by the U.S. FDA from all foods as it has been linked to an increased risk of heart diseases and stroke. But it is said that the FDA ban does not apply to mono or diglycerides since they only contain small amounts of trans fat and are classified as emulsifiers, instead of lipids. These are also perceived as low-cost alternatives to trans fat.
• Monoglycerides, Diglycerides – These are forms of fatty acids and are often used as emulsifiers, which help oil and water to blend. It is commonly added to packaged and frozen foods to help extend the shelf life, prevent oil from separating from the product, and to improve its texture and stability. They can be derived from plant-based oils or animal fats, but since concentrations are usually low, these are then sourced through chemical processes. These substances are said to contain trans fat, the artificial form of which is banned by the U.S. FDA from all foods as it has been linked to an increased risk of heart diseases and stroke. But it is said that the FDA ban does not apply to mono or diglycerides since they only contain small amounts of trans fat and are classified as emulsifiers, instead of lipids. These are also perceived as low-cost alternatives to trans fat.
• Maltodextrin – a polysaccharide that is commonly added to packaged foods to improve its flavor, thickness, and shelf life. This white powdery substance is derived from corn, rice, potato starch, or wheat, however, it is highly processed, using acids or enzymes. Maltodextrin is considered by the US FDA to be a safe food additive and is counted in the total carbohydrate count in the food’s nutritional value. There are warnings that the maltodextrin may have a high glycemic index and might pose an issue for those with diabetes. But this substance is usually present in small amounts in food and therefore won’t have that much significant effect if taken moderately.

Packaging

You can grab soft-serve ice creams that are twirled in cones, paper containers, and plastic parfait and sundae cups.  There were even inventions of laminated pouch, with a patterned opening which can let you twirl and dispense your soft-serve ice cream from the pouch straight into a cup, cone or bowl.

Enjoying

Soft-serve ice cream is a great treat for kids, adults, practically anyone who has a sweet tooth!  It is also a refreshing snack during the hot summer days while visiting and exploring amusement parks, carnivals, or town events and fairs.  This is also a dessert option for those eating in at restaurants and buffets.

Storage

Storing leftover or excess soft-serve ice cream is a bit tricky than the usual hard ice cream.  The home freezer temperature is recommended to be at 0 degrees Fahrenheit, and the hard ice cream is best stored at -5 degrees to 0 degrees Fahrenheit.  But for soft-serve ice cream, the recommended storage temperature is at 18 degrees Fahrenheit.  Others recommend having a separate smaller freezer for soft-serve ice cream use.  It can be kept at the soft-serve machine, but it might not be energy efficient, nor is it sanitary, as these machines must be sanitized and the leftovers disposed daily, especially for sellers.

Homemade Soft-Serve Ice Cream

Making a homemade batch of soft-serve ice cream is not the simplest process, but if you are game to try anything, here is ChefSteps hack to these creamy swirls, even without a soft-serve machine!

Ingredients:

• 1 kg whole milk
• 225 g sugar
• 100 g heavy cream
• 95 g non-fat dry milk powder
• 12 g pure vanilla extract
• 3.5 g salt
• 900 g (plus extra) dry ice

Instructions:

1. In a blender or immersion blender or using the ever-trusty whisk, combine all the ingredients, except the dry ice.  Blend for about a minute, until there are no clumps of milk powder.
2. Cover and keep the mixture in the refrigerator until ready to be churned.
3. Grab your dry ice and transfer it into a burlap sack, a clean tote bag, or even a bath towel.
4. Crush the dry ice into a fine powder and transfer it into a container.
5. For the next steps, you will need a stand mixer.  Pour the ice cream base mixture into the bowl of the stand mixer, and mix it on the low setting.
6. Add dry ice about a spoonful at a time.  Allow foam and steam to dissipate before adding another spoonful.  Be careful not to add too much ice too fast or the whole mixture will bubble up!
7. Keep adding dry ice slowly until the ice cream starts to thicken.  Then increase the mixing speed, while still adding dry ice.  The ice cream should turn thick, rich and creamy, or until it looks like soft-serve!
8. Scoop the soft-serve into a piping bag and store in the freezer until ready to serve.