Ice Cream Machine / June 22, 2018 / Millie Torrez
Carvel’s original soft serve was just a warmer, softer version of the ice cream he normally sold, but modern soft serve contains significantly more air than frozen ice creams. Think of it as foamier. An at-least-partially apocryphal story about 1980s British Prime Minister Margaret Thatcher suggests that when she was working as a food chemist, she helped invent the technique that added even more air to soft serve–cold air, not hot air, but the political metaphor still works. Soft serve can consist mostly of air, writes Daniela Galarza for Eater, while "regular" ice cream has to be less than 30 percent air.
On the other hand there are modern ice cream makers that are nothing like the old fashioned kind. There are electric models that are fully automated and they look and function like any other kitchen appliance. You still gather up your ingredients but instead of hand cranking the churn, the device does all the hard work. The gentle whirring sound will let you know your ice cream is being churned. While some of the ambiance of the hand crank is lost you can make a lot more ice cream with a lot less effort.