Soft serve

[1] In the United States, soft serve is not typically sold prepackaged in supermarkets but is common at fairs, carnivals, amusement parks, restaurants (especially fast food and buffet), and specialty shops.

With soft serve, this is accomplished by a special machine that holds pre-mixed product at a very low, but not frozen, temperature at the point of sale.

Within two days, he had sold his entire supply of ice cream and concluded that both a fixed location and soft (as opposed to hard) frozen desserts were potentially good business ideas.

[5] It is a common myth that during the late 1940s, future UK prime minister Margaret Thatcher worked briefly as a chemist for a food manufacturer J. Lyons and Co., at a time when the company had partnered with the United States distributor Mister Softee and was developing a soft-serve recipe that was compatible with the American machines.

[6] Thatcher's precise role at Lyons is unclear, but she is reported to have worked on the quality of cake and pie fillings as well as ice-cream, and researched saponification.

[8] Ice cream with higher air content tastes creamier, smoother, and lighter and appears whiter.

Thus, to sell and consume soft serve in its most palatable state, it must be prepared by a special machine at the point of sale.

When the product is drawn from the draw valve, a fresh mix combined with the targeted quantity of air is introduced to the freezing chamber by gravity or pump.

Soft serve in an ice cream cone
A mixture of chocolate and vanilla soft serve being dispensed, a flavor colloquially referred to as swirl or twist
A 99 cone ice cream, served with its namesake flake
A maple Creemee served in a waffle cone with added maple sprinkles