dairy queen uses reduced-fat ice cream.
dairy queen uses reduced-fat ice cream.
what heaviness of ice cream does dairy queen use?
reduced-fat
Na
Na
the continuous freeze method of producing ice cream is nearly obsolete along the east coast. although popular in some parts of the midwest, particularly milwaukee, the custard-like continuous freeze ice cream is a rarity in virginia and most of the u.s. in this method, the ice cream is frozen and mixed at the same time, with little air added during this process. the more popular soft-serve method of production churns the ice cream, then adds a substantial amount of air while it is being frozen. the soft serve method allows for larger batches to be made at one time and produces a lighter, air-filled consistency. bigger ice cream chains such as dairy queen use this soft serve method.
kline's dairy bar