Talk:Kline's Dairy Bar

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Soft serve vs. what?[edit]

I am not so sure that there is a distinction between soft serve and continuous process ice cream in terms of this article. Note that the "Breeze" reference cited in the article refers to the ice cream served at Kline's as "soft serve" and contrast it with the ice cream served by another establishment, which is called "hand dipped." See also the reference I added from a commercial ice cream manual, H Douglas Goff & Richard W Hartel (2013). Ice Cream. Springer Science & Business Media. pp. 196 – 206. ISBN 9781461460961. Retrieved 27 February 2018. It seems to me that the soft serve sold by Dairy Queen is also made by continuous process and that the difference may be that Kline's sets their machines to have less "overrun" (air) than Dairy Queen. Their seems to be two methods of making ice cream: "batch" (as in using a freezer with scraper to mix a batch at a time) and "continuous." Geoff | ^{Who, me?} 23:08, 27 February 2018 (UTC)[reply]