What is Overrun in Ice Cream?

Overrun is the amount of air that is whipped into ice cream during the freezing process. The more air that is added, the lighter and fluffier the final product will be. Overrun can range from 20-40%, with most store-bought ice creams falling on the higher end of that range.

Ice cream is a delicious frozen treat that everyone loves. But what exactly is overrun in ice cream? Overrun is the amount of air that is whipped into the ice cream during the manufacturing process.

The more air that is whipped in, the lighter and fluffier the ice cream will be. However, too much air can make the ice cream icy and hard to scoop. The right amount of overrun gives ice cream its smooth, creamy texture that we all know and love.

So next time you’re enjoying a scoop of your favorite flavor, remember to thank the manufacturers for getting the perfect amount of air into your ice cream!

Viscosity and overrun of ice cream

Can Ice Cream Have Too Much Overrun?

Overrun is the amount of air that’s whipped into ice cream during the freezing process. Too much overrun results in a lighter, fluffier texture, while too little results in a denser, creamier texture. While there’s no hard-and-fast rule about how much overrun is too much, most ice cream makers strive for around 20 percent to 25 percent overrun.

That said, some premium brands may have as little as 10 percent or even zero percent overrun.

How Much Overrun Does Premium Ice Cream Have?

Overrun is the amount of air that’s whipped into ice cream during the freezing process. The overrun for premium ice cream is generally lower than for regular ice cream, and can range from around 8-16%. This means that there’s less air in premium ice cream, making it denser and more flavorful.

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Importance of Overrun in Ice Cream

There are many factors to consider when making ice cream, and one of the most important is overrun. Overrun is the amount of air that is incorporated into the ice cream during the freezing process. It’s generally expressed as a percentage and can range from about 10% to as high as 100%.

A higher percentage means more air and a lighter, fluffier product. A lower percentage results in a denser, creamier ice cream. So why does overrun matter?

First, it affects the texture of your finished product. More air means a lighter, flakier texture; less air results in a denser, smoother feel. Second, overrun also impacts how much your ice cream will melt once it’s served.

More air means less density, which in turn causes your scoop to melt faster on a hot summer day. Finally, overrun plays a role in how much you’ll yield from your recipe. A higher percentage will give you more scoops per batch; however, those scoops will be smaller due to the increased amount of air.

If you’re looking to make large scoops that won’t melt quickly, aim for an overrun around 20-30%. For smaller scoops with a dense texture, go for an overrun closer to 10%.

Conclusion

In ice cream terms, overrun is the amount of air that is whipped into the mix during churning. The more air that’s incorporated, the lighter and fluffier the final product will be. While there’s nothing wrong with a little bit of overrun, too much can result in an icy, dry texture.