If any of you went running for the piggy bank at the sound of the ice cream van when you were a child you’ll surely know the nostalgic joy of soft serve ice cream.
No one could argue it’s the healthiest or richest ingredients in the world, the ice cream van stuff is often pumped full of air to give it that light feel, but there’s not many who haven’t devoured it at least once in their childhood.
Originally developed in the 1930s, soft serve ice cream is different to normal ice cream for a few reasons. One is that there is often less milk used in soft serve versions and the second is that it’s frozen at a higher temperature than traditional ice creams.
Store bought versions for us just don’t stand string in terms of flavour or texture and they’re often laced with too much sugar, which is why we’re in love with this recipe from ChefSteps.
Using their extensive knowledge of modern kitchen techniques, Chefsteps have produced their very own guide to making soft serve ice cream using a special ingredient of dry ice.
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