The big factor in high end ice cream is the butter fat content. I owned an ice cream parlor in Station Casino in Kansas City. It was a large footprint for an ice cream place and we made all of our ice cream. I even attended a six week school. Our premium brand contained 14% butter fat. One of the highest in the industry. A lot of other things factor into it, air content, mix used, and the actual manufacturing process is all important. For the most part soft serve is crap, all air and light mix. High end ice cream must be put in a blast freezer for 24 hours to stabilize it, then transferred to a regular freezer to soften before it can be sold. The only way you can penetrate ice cream taken from a blast freezer is with a very sharp object, it is that hard! This concludes our class on premium ice cream. Please direct any questions to Rich Burgel.