Ice Cream Machine / June 22, 2018 / Millie Torrez
The difference is (partially) in the air. All ice cream is technically foam–at least that’s what chemists would tell you. "In ice cream–liquid particles of fat–called fat globules–are spread throughout a mixture of water, sugar and ice, along with air bubbles," writes Brian Rohrig for ChemMatters. The air bubbles are essential to giving ice cream its texture. In soft serve, writes Vanessa Farquharson for the National Post, "all that air leaves less room for dairy fat."
Lastly, seek the advice of those in the industry. You can visit shops in your area to see what type of equipment they use or ask questions in industry-related forums online. This is a great option because you are likely to get an unbiased opinion and learn from someone who has experience using the soft serve ice cream machine.