[Professional Soft Serve Ice Cream]

One small clarification: it would seem that it is't professional soft ice cream you want, but commercialy soft serve. Soft served may be made several different ways by a professional, but what you are talking about is commercially produced (that's not a bad thing either).

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. 

 

 

Digging through my books on the many ice cream classes I have taken here is a bases to start with.

 

A formula that is slightly higher in fat (Rich) soft serve formula might look like:

 

6% milkfat

13% nonfat milk solids

13% sugar 

0.5% stabilizers and emulsifiers

 

So that the mix has about 32.5% total solids.

 

This might translate into 

 

91g heavy cream, homogenized (35% fat)

702g whole milk, homogenized (4% fat)

65.6g nonfat skim milk powder

111g sugar

0.5g xanthan gum

0.5g locust bean gum

0.1g kappa carrageenan

8g egg yolk

infused flavors as desired.

 

This must be played around with until the desired product is reached,

 

You might want to also check to see if Migoya of the CIA has published anything that might be of help.

 

Carlton Brooks CCE, CEPC

 

 

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. 

[Ice Cream Machines]

I have the machine listed below and believe you me i actually used it for a small ice cream shop and after its success bought a professional batch freezer. The Cuisinart machine is a work horse IMO:

 

pros

cleaning is easy because the bowl is removable, churning is complete within 25-35 minutes depends on ambient temperature though, amazing texture after hardening the ice cream in freezer minimum 4 hrs. i.e. if you don't lick the bowl clean.

 

cons - its heavy and a little big and makes a little more sound that i would want but its not too much.

 

www.amazon.com/dp/B006UKLUFS/ref=nosim/?tag=egulletsociety-20

[Professional Soft Serve Ice Cream]

Hi Everyone,

 

I am new here and just joined the forum. I have been searching, googling around for a solution to find a recipe for a Professional Soft Serve machine (No Luck). From a couple of forums I have found that a typical ice cream custard can not be used in a soft serve machine because the beater causes it to turn to butter. I will be purchasing a soft serve machine within a month so want to be prepared beforehand with a nice recipe so I can offer my clients soft serve made from real milk rather than using soft serve powders originating out of China. Can anyone help with a recipe for Vanilla and Chocolate and more derivatives and exciting flavors because as i see now a days ice cream is a dying breed. I do know that a stabilizers needed to be added to the soft serve so please try and post the recipe in grams rather than percentages. Thanks All