09/22/2026
The most humbled I’ve ever been in the kitchen has been from making homemade soft serve ice cream. A month and 7 versions later, we finally have our soft serve!
We import milk powder from Hokkaido, known as the richest and best tasting milk on the planet. As far as we know, we are doing the only housemade, completely from scratch soft serve in Brevard. After realizing now nuanced and rigorous all the ratios, emulsion factors, shearing, maturing and overall processes were, it’s no wonder nobody tries to do it in house.
Fun fact, if you use any traditional ice cream base, soft serve will inexorably turn to butter because it constantly churns. The first 5 batches and recipes were incredible at first, but within a few hours to a few days, formed butter globules and broke my heart. Luckily there are some very nerdy ice cream forums on the internet (shout out Underbelly) and once I dialed in all the aforementioned ratios and processes, we arrived at an incredibly creamy and thick soft serve that’s eggless, still retains that Hokkaido milk flavor, and doesn’t have the industrial chemicals that pretty much every other soft serve has.
Come and get it at koba and koko, with seasonal toppings and flavors.
