Ice cream consists of several types, such as soft-serve ice cream, ice cream, frozen yogurt, hard ice cream, and sorbet. While many of us love the simple taste of a sweet treat, others love the traditional taste of hard ice cream. You can also know more about Australia’s best soft serve ice cream through various online sources.
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But whatever your preferences, you need to know how each one tastes different from the other. Below are some main differences between soft and hard ice cream.
According to the International Dairy Association, any standard ice cream must contain at least 10% milkfat and 20% cream. But most hard ice cream contains about 10-18% milk fat. It also contains sweeteners such as sugar, corn syrup, or air, and lean milk solids such as protein.
On the other hand, Soft serve ice cream contains less milk fat, which is often between 3 and 6%. The air content in soft-serve ice cream distinguishes it from hard ice cream. The former has a higher air content, which gives it a light, smooth texture.
Each ice cream contains a liquid base that is pasteurized and homogenized to remove harmful bacteria. Any premium ice cream usually has less air, which adds to its richness. Hard ice cream is cooled, frozen, and stored at about 150 degrees Celsius. This mixes and aerates and creates excess air.
However, in the case of soft serve, this is usually done by pouring various forms of the mixture into the soft serving tool. In this tool, the ice cream mixture is stirred and frozen at -4 degrees Celsius.