What Is the Effect of Salt in Soft Serve Ice Cream?

Soft-serve ice cream dipped in chocolate became an instant hit.

Created in 1938 by the father-and-son founders of Dairy Queen, soft-serve ice cream became an instant hit. A tasty treat, especially on a hot summer day, soft-serve ice cream is a lower-calorie choice than the hard-packed version and also is available in a variety of exotic flavors.

History

J.F. McCullough believed that the ingredients used to make ice cream tasted better when they were not frozen. He contended that the freezing temperature of hard-packed ice cream numbed taste buds, making it difficult to appreciate all the flavors in the ice cream recipe. He pitched his soft-serve creation by hosting "All the Ice Cream You Can Eat for 10 Cents" events. He and his son sold 1,600 servings in two hours. Following the success of that day, the Dairy Queen chain was born.

Temperature

Hard-packed ice cream is served between five and seven degrees Fahrenheit, while soft-serve swirls out of the machine at temperatures between 14 and 25 degrees Fahrenheit.

A Lower-Fat Alternative

Hard ice cream recipes require more dairy fat for flavor than does soft-serve varieties. A serving of hard ice cream contains between 10 and 18 percent fat compared to a serving of soft serve, which has only three to six percent fat content. The overall result is a great taste with less fat.

Salt Content

Just as salt is used to break down ice on wintry roads, so it is used in ice cream to lower the freezing point to control texture and consistency. For instance, water freezes at 32 degrees Fahrenheit, but adding 10 percent salt lowers the freezing point to 20 degrees Fahrenheit. If you increase the salt content to 20 percent the water would freeze at two degrees Fahrenheit. Ultimately, the amount of salt used in ice cream affects the texture and consistency.

Flavor Evolution

Although soft-serve ice cream was first offered only in vanilla and chocolate varieties it is now available in many exotic flavors, including balsamic Bing cherry, white peach, jasmine tea, chocolate black soybean and white sesame. In Japan, soft-serve ice cream made from soymilk is marketed as a healthy alternative to those made with cream or milk.

References

• "The New York Times": Stand Back, Mister Softee---There's a New Swirl in Town
• Steve Spangler Science: Ice Cream Ball
• Soft Serve Machine: About
• What's Cooking America?: Legends and Myths of Ices & Ice Cream