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What happens if you freeze a soft serve of ice cream?
Tips for patriotic vanilla ice creamCustard based ice cream vs eggless ice creamIs Italian style gelato achievable with standard home ice cream makers and home freezers?Chemical process behind hardening ice cream“Soften” ice cream to make ice cream barsRepeatedly softening ice cream in the microwaveQuestion about consistency of homemade ice creamVegan ice cream has chalky textureCan I store soft serve ice cream in my regular freezer?Homemade ice cream texture gritty, sandy?
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If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?
freezing ice-cream
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
add a comment |
If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?
freezing ice-cream
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
add a comment |
If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?
freezing ice-cream
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?
freezing ice-cream
freezing ice-cream
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
edited Aug 13 '11 at 20:13
kiamlaluno
4,1372065102
4,1372065102
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
asked Aug 8 '11 at 9:46
d3vidd3vid
3321613
3321613
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
Soft serve ice cream is soft because:
- It's warmer than hard ice cream. According to Wikipedia, it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- 14 to 25 degrees F, compared to 5 to 7 degrees F for hard ice cream.
- It contains more air. The technical term for air introduced during freezing is overrun, and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel.
- It usually contains less fat than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature.
If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3.
Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories.
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
add a comment |
There's a possibility that it develops ice crystals on its surface after some time.
Otherwise, it will still retain its texture (don't expect it to get better!), and its shape.
answered Aug 8 '11 at 10:57
CrystCryst
36529
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
add a comment |
Y’all were no help. Help me make my soft serve soft again
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Soft serve ice cream is soft because:
- It's warmer than hard ice cream. According to Wikipedia, it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- 14 to 25 degrees F, compared to 5 to 7 degrees F for hard ice cream.
- It contains more air. The technical term for air introduced during freezing is overrun, and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel.
- It usually contains less fat than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature.
If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3.
Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories.
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
add a comment |
Soft serve ice cream is soft because:
- It's warmer than hard ice cream. According to Wikipedia, it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- 14 to 25 degrees F, compared to 5 to 7 degrees F for hard ice cream.
- It contains more air. The technical term for air introduced during freezing is overrun, and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel.
- It usually contains less fat than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature.
If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3.
Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories.
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
add a comment |
Soft serve ice cream is soft because:
- It's warmer than hard ice cream. According to Wikipedia, it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- 14 to 25 degrees F, compared to 5 to 7 degrees F for hard ice cream.
- It contains more air. The technical term for air introduced during freezing is overrun, and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel.
- It usually contains less fat than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature.
If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3.
Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories.
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
Soft serve ice cream is soft because:
- It's warmer than hard ice cream. According to Wikipedia, it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- 14 to 25 degrees F, compared to 5 to 7 degrees F for hard ice cream.
- It contains more air. The technical term for air introduced during freezing is overrun, and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel.
- It usually contains less fat than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature.
If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3.
Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories.
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
answered Aug 10 '11 at 1:44
Martha F.Martha F.
6,60752766
6,60752766
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
add a comment |
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first
– d3vid
Aug 10 '11 at 9:13
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also "hard freeze" the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream. The difference is most likely due to the lower fat and extra air, as you mentioned.
– Beofett
Aug 11 '11 at 16:08
add a comment |
There's a possibility that it develops ice crystals on its surface after some time.
Otherwise, it will still retain its texture (don't expect it to get better!), and its shape.
answered Aug 8 '11 at 10:57
CrystCryst
36529
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
add a comment |
There's a possibility that it develops ice crystals on its surface after some time.
Otherwise, it will still retain its texture (don't expect it to get better!), and its shape.
answered Aug 8 '11 at 10:57
CrystCryst
36529
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
add a comment |
There's a possibility that it develops ice crystals on its surface after some time.
Otherwise, it will still retain its texture (don't expect it to get better!), and its shape.
answered Aug 8 '11 at 10:57
CrystCryst
36529
There's a possibility that it develops ice crystals on its surface after some time.
Otherwise, it will still retain its texture (don't expect it to get better!), and its shape.
answered Aug 8 '11 at 10:57
CrystCryst
36529
answered Aug 8 '11 at 10:57
CrystCryst
36529
answered Aug 8 '11 at 10:57
CrystCryst
36529
answered Aug 8 '11 at 10:57
CrystCryst
36529
36529
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
add a comment |
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
Pressing plastic wrap to its surface will help prevent ice crystals.
– derobert
Aug 9 '11 at 17:20
add a comment |
Y’all were no help. Help me make my soft serve soft again
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Y’all were no help. Help me make my soft serve soft again
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Y’all were no help. Help me make my soft serve soft again
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Y’all were no help. Help me make my soft serve soft again
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 46 mins ago
MackenzieMackenzie
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 46 mins ago
MackenzieMackenzie
1
answered 46 mins ago
MackenzieMackenzie
1
1
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Mackenzie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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