Can you Pint Soft Serve Ice Cream?

Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of Scoop School, talks in this episode about if you can pint soft serve and how to do it!
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[@wungle7524]

Flavors that incorporate higher sugar like honey or maple soft serve hold quite long, especially with higher butterfat. I've had great experiences scooping excess premium softserve that was thrown into the freezer and covered with plastic wrap. No blast freezer needed!

[@nenawise4994]

Please do a blast freezing tutorial

[@rachidhankaoui6926]

Can I use frozen(blast feezer)half pint With swirl machine instead of hard ice cream? Thanks

[@jasminehu64]

Can you please help me to figure out what to sell? I prefer soft serve. Since I think it is easier to make and cheaper for equipment. Am I correct? Can you do a video?

[@cyrilcaro7014]

hello, i want to experiment with a alcohol infused ice cream. my question basically mostly on recipe, i use a combination of milk(most milk here have around 10-14% fat), whipping cream(35%fat), stabilizers and egg yolks. im not sure if its necessary to add more egg yolks cause im afraid i add too much of fat on the ice cream(afraid to make it greasy), some says egg allows for the ice cream to hold it shape and make it way harder to melt, but im not ssure which is true which is wrong. and anyway what's the best machine for my ice cream? i want to pack it on pint.

[@saintnizinsky4785]

So the point of inserting higher fat content to make it not crystalize?