Understanding the Different Types of Ice Cream

Not all frozen desserts are created the same. Soft serve, frozen custard, hard scoop ice cream, gelato, and sorbet each differ in fat content, overrun (air incorporation), serving temperature, and production method. Because of these differences, the equipment required to produce each product varies significantly.

For operators evaluating frozen dessert programs, understanding these distinctions is critical to selecting the right system.

Soft Serve Ice Cream

Soft serve is characterized by its smooth texture and higher overrun. It is dispensed directly from the machine at a warmer serving temperature than hard ice cream, which contributes to its creamy consistency and fast service model.

Soft serve is produced in a Taylor soft serve equipment. Taylor soft serve freezers continuously freeze and aerate product in real time, allowing operators to serve on demand.

Because Taylor soft serve ice cream machines are high-use pieces of equipment, access to Taylor parts and service is essential. As the local Taylor distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing provides equipment sales, installation, Taylor tech support, and certified Taylor service technicians throughout the region.

Taylor soft serve machines are best suited for high-volume environments where speed, consistency, and labor efficiency are priorities.

Frozen Custard

Frozen custard is similar to soft serve but includes egg yolks, resulting in a richer texture and denser mouthfeel. It is typically produced in specialized soft serve-style equipment calibrated for lower overrun and thicker consistency.

A Taylor custard freezer functions similarly to a soft serve system but is engineered for the heavier mix and specific viscosity requirements of custard. These units fall under the broader category of commercial Taylor batch freezers used in restaurant applications.

Hard Pack Ice Cream (Scoop Ice Cream)

Hard scoop ice cream is denser and served at a colder temperature than soft serve. It contains less air and is produced in discrete batches rather than continuously.

This style is made in a batch ice cream freezer. A batch ice cream machine freezes a specific volume of liquid mix at one time while incorporating a controlled amount of air. Once complete, the product is extracted and transferred to storage for hardening.

A leading manufacturer of batch ice cream makers is Emery Thompson. Common models include the Emery Thompson CB-100, CB-200, and CB-350, and larger systems such as the Emery Thompson 24 qt batch freezer and the Emery Thompson 44 qt batch freezer. These Emery Thompson ice cream machines provide operators with precise control over texture, overrun, and inclusions.

As the local Emery Thompson distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing supports installation, equipment selection, and ongoing Emery Thompson service for operators building premium scoop programs.

Gelato

Gelato differs from traditional American ice cream in fat content and overrun. It is churned more slowly, incorporates less air, and is typically served slightly warmer. The result is a dense, elastic texture and intensified flavor perception.

Gelato is most commonly produced in a commercial batch ice cream freezer, such as an Emery Thompson ice cream maker, where operators can adjust production parameters to achieve the desired density.

Sorbet

Sorbet is dairy-free and fruit-based. Like gelato and hard scoop ice cream, it is typically produced in a batch freezer. Because sorbet contains no fat, precise freezing control is important to maintain smooth texture without excessive ice crystal formation.

Choosing the Right Equipment

In simplified terms:

A Taylor ice cream machine is ideal for soft serve and custard applications requiring continuous production and high throughput.

An Emery Thompson batch freezer is ideal for hard scoop ice cream, gelato, and sorbet where batch control and recipe flexibility are priorities.

Many operators utilize both systems to balance efficiency with premium product offerings.

As the regional Taylor Company and Emery Thompson equipment partner, Rocky Mountains Distributing works with operators across Colorado, New Mexico, and Wyoming to align equipment selection with concept goals, production volume, and long-term service support.

If you’d like guidance on selecting the right soft serve or batch freezer machine for your operation, contact our sales team today.