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Soft serve, also known as soft ice, is a frozen dessert, similar to ice cream but softer and less dense due to air being introduced during freezing. Soft serve has been sold commercially since the late 1930s in the US. In the US, soft serve is not sold prepackaged in supermarkets but is common at fairs, carnivals, amusement parks, restaurants (especially fast food and buffet), and specialty shops. All ice cream must be frozen quickly to avoid crystal growth. With soft serve, this is accomplished by a special machine that holds pre-mixed product at a very low, but not frozen, temperature at the
point of sale The point of sale (POS) or point of purchase (POP) is the time and place at which a retail transaction is completed. At the point of sale, the merchant calculates the amount owed by the customer, indicates that amount, may prepare an invoice f ...
.


History

Charles Taylor of Buffalo, New York, patented an automatic ice cream maker in 1926 that is reported to be the first soft-serve ice cream machine. His
Taylor Company The Taylor Company, previously known as Taylor Freezer Corp., is an American manufacturer of food service equipment located in Rockton, Illinois. They are known as the supplier and maker of several machines that McDonald's uses, including their gr ...
continues to manufacture the
McDonald's ice cream machine The Taylor Company, previously known as Taylor Freezer Corp., is an American manufacturer of food service equipment located in Rockton, Illinois. They are known as the supplier and maker of several machines that McDonald's uses, including their gr ...
. Over Memorial Day weekend of 1934,
Tom Carvel ) , birth_date = , birth_place = Athens, Greece , death_date = , death_place = Pine Plains, New York, U.S. , death_cause = , resting_place = , nationality = American , other_names = , citizenship ...
, the founder of the Carvel brand and franchise, suffered a flat tire in his ice cream truck in Hartsdale, New York. He pulled into a parking lot and began selling his melting ice cream to vacationers driving by. Within two days, he had sold his entire supply of ice cream and concluded that both a fixed location and soft (as opposed to hard) frozen desserts were potentially good business ideas. In 1936, Carvel opened his first store on the original broken down truck site and developed a secret soft serve ice cream formula as well as patented super low temperature ice cream machines. Dairy Queen also claims to have invented soft serve. In 1938, near Moline, Illinois, J. F. McCullough and his son, Alex, developed their soft serve formula. Their first sales experiment was on August 4, 1938, in
Kankakee, Illinois Kankakee is a city in and the county seat of Kankakee County, Illinois, United States. As of 2020, the city's population was 24,052. Kankakee is a principal city of the Kankakee-Bourbonnais-Bradley Metropolitan Statistical Area. It serves as an ...
, at the store of their friend, Sherb Noble. Within two hours of the "all you can eat" trial sale, they had dished out more than 1,600 servings—more than once every 4.5 seconds. It is a common myth that during the late 1940s, future UK prime minister Margaret Thatcher worked briefly as a chemist for a food manufacturer
J. Lyons and Co. J. Lyons & Co. was a British restaurant Chain store, chain, food manufacturing, and hotel conglomerate founded in 1884 by Joseph Lyons (caterer), Joseph Lyons and his brothers in law, Isidore Gluckstein, Isidore and Montague Gluckstein. Lyons’ ...
, at a time when the company had partnered with the United States distributor Mister Softee and was developing a soft-serve recipe that was compatible with the American machines. Thatcher's precise role at Lyons is unclear, but she is reported to have worked on the quality of cake and pie fillings as well as ice-cream and researched saponification. In the 1960s, ice cream machine manufacturers introduced mechanized air pumps into vending machines, providing better aeration. First to do so being the Danish ice cream shop owner, Johannes Laursen, who in his travel to Italy, discovered that using an aquarium pump into the soft ice was more successful at making it lighter and thereby enhancing the taste. Unfortunately he wasn't very quiet by his recent discovery, and his ideas were stolen by an Italian ice cream maker, who got most of the credit, but Johannes Laursen was still recognized and was awarded a gold pen for his discovery. His softice, Gudhjem Special, got very famous in Denmark and is still run to this day by his granddaughter in the small coastal city of Gudhjem on Bornholm, Denmark.


Characteristics

Soft serve is generally lower in milk-fat (3 to 6 percent) than ice cream (10 to 18 percent) and is produced at a temperature of about compared to ice cream, which is stored at . Soft serve contains air, introduced at the time of freezing. The air content, called ''overrun'', can vary from 0 to 60 percent of the total volume of the finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Ice cream with higher air content tastes creamier, smoother, and lighter and appears whiter. The optimum quantity of air is determined by other ingredients, if any, and individual taste. Generally, the ideal air content should be between 33 and 45 percent of volume. If more than this, the product loses taste, tends to shrink as it loses air, and melts more quickly than that with less air. With less than 33 to 45 percent, the product will not melt as quickly but will not taste good. Some soft serve forms, like many other processed foods, contain
palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
. Ice cream and similar products must be frozen quickly to avoid crystal growth. Moreover, when the soft serve is stored below freezing temperature after dispensing for a substantial time, it will soon freeze solid. Thus, to sell and consume soft serve in its most palatable state, it must be prepared by a special machine at the
point of sale The point of sale (POS) or point of purchase (POP) is the time and place at which a retail transaction is completed. At the point of sale, the merchant calculates the amount owed by the customer, indicates that amount, may prepare an invoice f ...
. Pre-mixed product (see definitions below) is introduced to the storage chamber of the machine where it is kept at . When the product is drawn from the draw valve, a fresh mix combined with the targeted quantity of air is introduced to the freezing chamber by gravity or pump. It is then churned, quickly frozen, and stored until required. While the most basic machines only dispense one flavor of the mix at a time, specific models of soft-serve machines have an additional nozzle that dispenses a mixture of two different flavors simultaneously. This mixture emerges in a distinct swirl pattern. Its distinctive flavor on menus is classified as ''swirl'' or ''twist''. Pre-mix can be obtained in several forms: * Fresh liquid that requires constant refrigeration until needed. It can be stored for 5 to 7 days before bacteria spoil it. Bacterial contamination can severely compromise quality, and handlers must exercise caution to maintain quality. * A powdered mix. This is a dried version of the liquid mixture. It has the advantage of easy distribution and can be stored for long periods without spoiling. Water must be added before being churned and frozen. The disadvantage is that water quality cannot be guaranteed, and some operators can put too much water in to make it go further. It should also be refrigerated to before use, as airborne and waterborne bacteria can infect it immediately and proliferate if the product is warm. Residual bacteria in the refrigerated storage compartment can also be activated by introducing warm products. * Ultra heat treated mix, a liquid that has been sterilized and packed in sealed, sterile bags. It can last very long without refrigeration and can be poured into the soft serve freezer immediately upon opening. However, it should be refrigerated to before use for the same reasons mentioned above. When opening, quality can be guaranteed, and bacterial counts are zero. Where it is available, health authorities consider it the safest form of soft serve mix on the market. It was first developed for commercial use in New Zealand in 1988 in a joint venture between Tatua Foods, a dairy company, and Bernie Cook, owner of Blue Boy, a mobile franchise network.


Terminology

Various terms are used to refer to soft-serve ice cream: * 99 or
99 Flake A 99 Flake, 99 or ninety-nine is an ice cream cone with a Cadbury Flake inserted in it. The term can also refer to the half-sized Cadbury-produced Flake bar, itself specially made for such ice cream cones, and to a wrapped ice cream cone product m ...
technically refers to soft-serve ice cream served in a cone with a Cadbury's Flake, but soft serve is sometimes simply referred to as "a 99" or "a cone" in Ireland and the UK. * American ice cream (''גלידה אמריקאית'',
ISO 259 ISO 259 is a series of international standards for the romanization of Hebrew characters into Latin characters, dating to 1984, with updated ISO 259-2 (a simplification, disregarding several vowel signs, 1994) and ISO 259-3 (Phonemic Conversion, 1 ...
: Glīḏåh ʾÅmȩrīqåʾīṯ, ISO 259-3: Glida ʔameriqáˀit) is the term used in Israel. * American ice cream (''ماري كريم'' in Arabic) is the term used in Lebanon. * Candy (with Spanish pronunciation) is the term used in Argentina. It can be found in nearly all ice cream parlors. * Cream ice cream (''krémfagylalt'') is the term sometimes used in Hungary. * Creemee is a term popular in Vermont and other parts of northern New England. Commonly made with
maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple tree ...
. * Crème glacée molle is the term used in Quebec and, more broadly, French Canada. * Hard serve, is a term used in New England and elsewhere in the US to distinguish conventional "hard" ice cream from soft serve. * Italian ice cream (''glace à l'italienne'' (France), ''sorvete italiano'' (Brazil), ''lody włoskie'' (Poland)) are the terms used in France, Brazil and Poland. * Lucky cream is the term used in Syria. * Machine ice cream (''helado de maquina'' (Dominican Republic), ''inghetata la dozator'' (Romania), ''сладолед от машина'' (Bulgaria), ''παγωτό μηχανής'' (pagōtó mīchanís; Greece), '' gépifagyi'' (Hungary) is the term used in the Dominican Republic, Romania, Bulgaria, Greece and Hungary. * Merry Cream is the term used in Lebanon. * Mr. Whippy is a term used in the United Kingdom and
Australia Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
, or a 99 if a chocolate flake is added (99 Flake), mainly when sold from an ice cream van. * is used to describe an analogous product in Japan, that can be either savory or sweet, with uniquely Asian flavors such as powdered tea, wasabi,
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
, ume or
plum A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found i ...
, rose, kabocha or
Japanese pumpkin Kabocha (; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species ''Cucurbita maxima.'' It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "''kabocha''" may refer to either ...
, peach, and grape, among others. * Pehmis, short for ''pehmytjäätelö'' (soft ice cream) is a genericized trademark of Nestlé used in Finland. * Semi-frozen (''semi-frio'') is the term used in Portugal. * Soft ice ''Softeis'' (Germany), ''softijs'' (Netherlands and Flanders), ''softis'' (Norway) is the term used in Norway, Germany, Denmark, the Netherlands, Belgium, and several other places in Europe. * Soft ice cream (''mjukglass'') is the term used in Sweden. Similarly, ''Gelat tou'' is the term used in Andorra and Catalonia (Spain). Also in Greater China, ), Cantonese: 軟雪糕; and are the terms used in Mainland China, Hong Kong, and Taiwan respectively. * Soft whip is the term used in Ireland. When served in a cone with chocolate flake, it is commonly referred to as a 99. * Softee or softie is the term used in India, Pakistan, In Australia; softees were popularized by desserts company Frosty Boy. * Ice cream Softserve or a more common term I-Tim (''ไอศครีม ซอฟเสริฟ'' or ''ไอติม'' in Thai) are the terms used in Thailand.


Gallery


Soft serve in a cup

File:2019-05-03 22 07 55 Two large servings of chocolate soft-serve ice cream from Carvel in Arlington County, Virginia.jpg File:提拉米蘇霜淇淋, 提拉米蘇, 霜淇淋, 全家霜淇淋, 全家便利商店, 台北 (22608688087).jpg File:2020-03-16 16 48 45 Small serving of chocolate-vanilla soft-serve ice cream at the Carvel off of Denow Road in Hopewell Township, Mercer County, New Jersey.jpg


Soft serve in

waffle cone An ice cream cone, poke (Ireland/Scotland) or cornet (England) is a brittle, cone-shaped pastry, usually made of a Wafer (cooking), wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a Bowl (vessel), bowl or ...

File:Food 爆米香荔枝紅茶, 海鹽鹹花生脆脆巧克力, 蜷尾家甘味处, 蜷尾家, 台北 (21661449604).jpg File:Bremen Airport Flugtag 2009 20090510 042.JPG File:Little Bit Grainy.jpeg


Soft serve machine

File:Softeiszapfen.jpg File:Softeis-Maschine Rainbow.JPG File:池袋西武ショコラティエ (31690991274).jpg


See also

* Frozen custard, a style of egg- and cream-based frozen dessert, often served similarly to soft serve * Frozen yogurt, a cultured, frozen milk product that may have a naturally tart flavor * Ice cream van * Ice milk, a less than 10 percent milkfat type of frozen dessert


References


External links

* {{DEFAULTSORT:Soft Serve American inventions Ice cream Frozen desserts 20th-century inventions