Soft serve ice cream achieves its unique texture through a process called overrun, where the ice cream mix is simultaneously frozen and churned. This process creates a smooth, creamy, and slightly softer consistency than traditional ice cream.
The Overrun Process: Freezing and Churning
The magic happens inside a specialized soft-serve ice cream machine. This machine typically has two key components:
- Freezing Cylinder: This cylinder rapidly freezes the ice cream mix.
- Storage Cylinder: This cylinder holds the finished soft serve, keeping it at the ideal serving temperature.
The machine continuously pumps the ice cream mix into the freezing cylinder, where it's rapidly frozen while simultaneously being churned. This churning action incorporates air into the mix, increasing the volume and creating the characteristic soft texture. The air incorporated is what's referred to as "overrun." The higher the overrun percentage, the softer and airier the final product will be. After freezing and churning, the finished soft serve is then transferred to the storage cylinder for dispensing.
The Difference from Traditional Ice Cream
Unlike traditional ice cream, which is typically made in large batches and hardened, soft-serve ice cream is made and served continuously, resulting in its softer texture. The constant churning prevents the formation of large ice crystals, contributing to the smooth mouthfeel.
Key Features Summarized:
- Simultaneous freezing and churning: The core process that defines soft serve.
- Overrun: The incorporation of air during churning, increasing volume and softness.
- Two cylinders: One for freezing, one for storage.
- Continuous production: Unlike batch-produced ice cream.
