Hi Stark, yes you are correct I am looking for commercial Soft Serve recipes, but sometimes using that word tends to sway the direction in most cases towards either powdered solutions or ready-made liquids. I would want to able to offer a product that customers can differentiate immediately from other soft serve. Thank you soo much Carlton for the recipe, will give it a shot once i get my hands on a commercial machine. A few questions though: 1. Does the base need to be heated? to say 85 C or should it just be mixed and thrown in the machine? Heating might give a more creamier or denser soft serve maybe? right 2. is it possible to omit the eggs by increasing the stabilizers? Thanks again; will definitely share the results once i get to that stage.