📝 About This Recipe
Recapture the nostalgic magic of the drive-thru with this incredibly smooth, cloud-like vanilla soft serve. This recipe balances high-quality dairy with a touch of secret-ingredient stabilization to achieve that iconic 'ribbon' texture that melts perfectly on the tongue. Infused with double-fold vanilla bean and a hint of malt, it’s a sophisticated upgrade to a fast-food classic that remains refreshingly simple and sweet.
🥗 Ingredients
The Dairy Base
- 2 cups Whole milk (high quality, fresh)
- 1 cup Heavy cream (at least 36% milkfat)
- 1/2 cup Non-fat dry milk powder (adds body and prevents iciness)
Sweeteners and Texture
- 3/4 cup Granulated sugar
- 2 tablespoons Light corn syrup (essential for the smooth, stretchy texture)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1 teaspoon Gelatin powder (unflavored) (the stabilizer for that 'soft' hold)
- 2 tablespoons Cold water (to bloom the gelatin)
Aromatics
- 1 tablespoon Vanilla bean paste (for those beautiful black specks)
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Malted milk powder (optional, for that classic diner undertone)
👨🍳 Instructions
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1
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5-10 minutes to 'bloom' or soften.
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2
In a medium saucepan, whisk together the whole milk, sugar, milk powder, malted milk powder, and salt until well combined.
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3
Place the saucepan over medium heat and cook, stirring frequently, until the mixture reaches a gentle simmer and the sugar is completely dissolved. Do not let it boil vigorously.
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4
Remove the pan from the heat. Add the bloomed gelatin and the light corn syrup, whisking until the gelatin has completely melted into the warm milk.
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5
Stir in the heavy cream, vanilla bean paste, and vanilla extract. Whisking the cream in at the end keeps the flavor fresh and bright.
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6
Strain the mixture through a fine-mesh sieve into a clean bowl to ensure there are no undissolved lumps of milk powder or gelatin.
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7
Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 to 6 hours, or ideally overnight, until thoroughly chilled (below 40°F).
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8
Prepare your ice cream maker according to the manufacturer’s instructions. If using a canister-style machine, ensure the bowl has been frozen for at least 24 hours.
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9
Give the chilled custard a quick whisk, then pour it into the ice cream maker. Churn until it reaches a thick, soft-serve consistency—this usually takes 15-25 minutes depending on your machine.
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10
For the authentic 'soft serve' look, transfer the churned mixture into a large piping bag fitted with a large star tip.
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11
Pipe the soft serve immediately into chilled bowls or cones using a circular swirling motion, pulling upward at the end to create the iconic peak.
💡 Chef's Tips
Use 'Double-Fold' vanilla for a deeper, more professional flavor profile. Don't skip the corn syrup; it acts as an invert sugar that prevents large ice crystals from forming. Ensure your base is ice-cold before churning; a warm base leads to a grainy texture. If the soft serve is too soft after churning, place it in the freezer for 20 minutes before piping. Always chill your serving bowls or cones to prevent the soft serve from melting instantly.
🍽️ Serving Suggestions
Serve in a classic waffle cone dipped in melted chocolate 'shell' coating. Top with rainbow sprinkles and a maraschino cherry for a nostalgic sundae. Pair with a warm, fudgy brownie and a drizzle of salted caramel sauce. Use as the base for a 'Concrete' by folding in crushed sandwich cookies or candy pieces. Serve alongside a shot of hot espresso for a sophisticated Affogato.