Commercial soft serve kulfi ice cream machine Wholesalers usually comprise an outer bowl and a smaller inner bowl with a hand-cranked mechanism which turns a paddle, sometimes called a dasher, to stir the mixture. The outer bowl is filled with a freezing mixture of salt and ice: the addition of salt to the ice causes freezing-point depression; as the salt melts the ice, its heat of fusion allows it to absorb heat from the ice cream mixture, freezing the ice cream.

This type of commercial kulfi ice cream machine is inexpensive, but inconvenient and messy as the ice and salt mixture produces a lot of salty water as it melts, which the user must dispose of, and the ice and salt mixture has to be replenished to make a new batch of ice cream.

Some small manual units comprise a bowl with a capacity of about one pint (500ml) whose hollow walls are filled with a coolant. Commercial kulfi ice cream machine paddle is often built into a plastic top. The mixture is poured into the frozen bowl and placed in a freezer. The paddles then are turned by hand every ten minutes or so for a few hours until the desired consistency and flavor is reached. commercial kulfi ice cream machine first hand-cranked model in 1847. She then sold the patent to William Young, who marketed the machine as the Johnson Patent Ice-Cream Freezer. There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.