By soft I mean still scoopable and not rock hard.
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A lot of modern ice cream products have additives that are designed to prevent crystallization. Basically, much of what we call ice cream today is a far cry from the traditional “old fashioned home-made” ice cream, which would actually often crystallize if kept frozen for long. things like xanthum gum, say, or agar. These additives interfere with the organization of the water into networks, and crystals are what you get when the networks grow big. The big companies put in a lot of effort figuring out what additives can enhance “smoothness” in the product as well as what will prevent crystallization.
Ice cream from many big-name companies tend to turn into a gooey plastic type of thing as it ages. Some have so much additive and substitution that they can’t call it ice cream, but instead call it desert product or something.
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