Can Anyone Help? Soft-Serve Question
Does anyone here know why soft-serve in California (mainly Tastee Freez) tastes different from East Coast soft-serve? I've sampled dozens of different soft-serve stands, from independents to Dairy Queen, on the East Coast, and the product there is heavier, whether it is called "custard" or just ice cream. Does Tastee Freez use a different recipe? I've wanted to solve this mystery for years, hope someone can help!