Soft serve frozen food such as ice cream and frozen yogurt is pumped from a sanitary reservoir into a closed loop flow path that includes an emulsion barrel assembly that intimately mixes the ingredients in the food composition into a smooth consistency frozen food product. A dispensing head allows servings of soft serve food to be withdrawn from the closed loop. A clean-in-place system permits all critical parts of the machine that come in contact with food to be cleaned and sanitized without having to take the machine apart.