The first commercial offering of soft serve ice cream was in 1938 by J.F. “Grandpa” McCullough and his son Alex McCullough, future co-founders of the Dairy Queen chain of soft serve and fast food restaurants.
Soft serve is generally lower in milk-fat (3% to 6%) than ice cream (10% to 18%) and is produced at a 
temperature of about −4 °C compared to ice cream, which is stored at −15 °C. A warmer temperature allows the taste buds to detect more flavor. Soft serve contains air introduced at the time of freezing. The air content, called overrun, can vary from 0% to up to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air.
All ice cream including soft serve must be frozen quickly to avoid crystallization. With soft serve, this is accomplished by a special machine at the point of sale. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at +3°C. When product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quick frozen and stored until require.
Here is a little history of soft serve ice cream. I know in the summer time I always want to go have ice cream. This ice cream parking tin sign makes a great gift.
Tags: authenic reproduction signs, ice cream parking sign, parking tin sign, reproduction parking sign
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