Soft serve, also known as soft ice, is similar to ice cream but softer and less dense. Soft serve ice cream has about 3% to 6% of milk fat.
The amount of air included is what sets soft serve apart from hard ice cream, as the higher air content gives it a lighter, fluffy texture. The ideal amount of air content is between 33% and 45% of the volume.
Most hard ice cream contains about 10% to 18% milk fat. It also uses corn syrup or other sweeteners like sugar, air, and non-fat milk solids like proteins.
Hard ice cream is more likely to contain other flavorings, like pieces of chocolate, fruit, nuts, and other sweets.
A primary difference between ice cream and frozen yogurt is that while ice cream's main ingredient is milk, frozen yogurt is made from cultured milk which is viewed as a "health food."
A primary difference between ice cream and frozen yogurt is that while ice cream's main ingredient is milk, frozen yogurt is made from cultured milk which is viewed as a "health food."
Water base ice cream
Italian ice is a frozen or semi-frozen sweetened treat made with fruit (often from concentrates, juices, or purées) or other natural or artificial food flavorings.
Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. It is derived from the Sicilian granita, a related dessert which was brought by Italian immigrants to the United States.
Common flavors include lemon, cherry, orange, watermelon, blue raspberry, mango, strawberry, and blackberry, with numerous other flavors available.
