We are based in Springfield MO, but are retiring after 20 plus years in food. We bought a house in Sosua. We currently go to DR each month for a week or so.cork said:Sharron, The soft serve machine is half of the problem. What about the soft serve mix, a mix of 4% butter fat and polysorbates that does not freeze solid.
Also the machine vary from small counter tops units to 3 phase 240V water cooled machines. (I have three) see coldelite or electro-freeze or Taylor websites.
A good soft serve would be great, a great hand dipped would be heavenly.
owner Hanna Banana's gourmet ice cream