According to soft and hard
Hard ice cream: the expansion rate of hard ice cream is 30%-60%, and it is hardened to facilitate packaging and transportation.
Soft ice cream: Soft ice cream has no hardening process in the production process, and its expansion rate is 80%- 100%. Generally, it can be made and sold by ice cream machine.
Generally, a soft ice cream contains more air (about 1.6 times) than a hard ice cream with the same volume. Soft ice cream that has not been hardened will also be more greasy. Soft ice cream was developed by Joseph? Invented by J. Lyons and Co, former British Prime Minister Margaret Thatcher, who worked as a pharmacist in the company at that time, also participated in the development of soft ice cream emulsifier.