1. Hard ice cream has one more freezing hardening process than soft ice cream. Soft ice cream can be eaten with a soft ice cream machine, while hard ice cream is made with a hard ice cream machine or by hand, and then frozen and hardened for a period of time at a temperature below-18 degrees (the freezing time varies according to the temperature).

2. The puffing rate of soft ice cream is usually 15%-45%, and that of hard ice cream is 60-80%. This also depends on the high solid content of hard ice cream raw materials, so the soft taste of hard ice cream is better.

In a word, there is a qualitative difference between soft ice cream and hard ice cream, and there is no need to compare them. Similarly, soft ice cream machines and hard ice cream machines are qualitatively different due to their different production principles:

The ice cream made by hard ice cream machine can't be eaten immediately, so it needs to be frozen in a quick-freezing cabinet for several hours, and then it is taken out to be displayed, sold and eaten in a frozen display cabinet. Therefore, running a hard ice cream shop (Italian handmade ice cream shop) requires at least three different equipments, while running a soft ice cream shop can be done by a soft ice cream machine.

Compared with the soft ice cream machine, the structure of the hard ice cream machine lacks the reducer. Because the cake is soft, its freezing cylinder and stirring shaft are much larger than the soft ice cream machine. In order to make the puffing effect good, the stirring speed of hard ice cream machine is higher than that of soft ice cream machine.