Food produced from milk, cream, and sugars is called ice cream. A frozen dish must include at least 10% milk fat by weight and 20% solid milk by weight to be referred to as ice cream. Compared to milk, ice cream typically has a higher percentage of cream. The ice cream is flavored using a variety of colors, flavors, and stabilizers in addition to the primary components. When serving, other toppings are also used.
No more than 50% of ice cream should be air. Higher fat and less air are seen in premium ice creams. Before freezing, the liquid is stirred to include the air into the ice. Ice creams frequently have a light, fluffy texture as a result of this ventilation process. The overflow refers to the volume of air in an ice cream. The typical temperature for serving and storing ice cream is -15 ° C.
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Softy is softer than other kinds of ice cream, as the name implies. Compared to ice cream, it often includes less milk fat. It has a milk fat content of 3-6%. Additionally, it is produced at a temperature of roughly -4 °C, which is rather greater than that of ice cream. With the soft serve, the percentage of air or overflow is also substantially larger. Up to 60% of Softy is made up of air. The ice melts more quickly as a result of the added air volume, which likewise increases volume.
The way things are prepared is another notable distinction. When the softy is frozen, the air is infused into it. With firm ice, however, the liquid is stirred with air before freezing.