Hard Ice Cream\Gelato (Italian Ice Cream):Hard Ice Cream has an expansion rate of 80%-100%, and the hardening and molding is done for ease of packaging and transportation. Created by Italians, it is mainly processed in factories and frozen for sale in stores, so it can be seen as harder from the shape, with coarser particles of ice inside.

Soft ice cream\ice cream (American ice cream): soft ice cream in the production process without the hardening process, the expansion rate of 30% -60%, you can generally use the ice cream machine ready to sell. Usually, a soft ice cream than the same volume of hard ice cream to contain more (about 1.6 times) nutrients; not hardened soft ice cream will be more slippery, mellow. Soft ice cream was developed in the 1930s by the British company Joseph Lyon Foods (J. Lyon). J. Lyons and Co. invented it in the 1930s. The former British Prime Minister Margaret Thatcher, who worked as a pharmacist for the company at the time, was also involved in the development of the emulsifier for soft serve ice cream.