What is Overrun? In the process of ice cream production, overrun is the amount of air that is whipped into the ice cream mixture that keeps the mixture from becoming an inedible frozen mass. For example, an overrun of 100% would mean for every gallon of ice cream mix, you get two gallons of finished ice cream. Without the air, the frozen ice cream mix would resemble an ice cube. Smooth and soft ice cream, or a frozen icy milk, which do you like?
The amount of air incorporated into the mix changes the eating attributes of the ice cream. If lower amounts of air are used, the resulting ice cream is dense, heavy and colder. If higher amounts are used, the texture becomes creamy, light and a bit warmer. If the “overrun” is too height, it can have a negative impact on ice cream quality. Too much air will dissipate flavour and produce ice cream that is fluffy in texture and light in weight. To ensure the quality of ice cream, overrun is governed by federal standards in that the finished product must not weigh less than 4.5 pounds per gallon. “Superpremium” ice cream tends to have very low overrun and high fat content, and the manufacturer uses the best quality ingredients. The “Superpremium” ice cream , usually needs an “overrun” of less than 50%, it means that the ice cream is made with one part air to every two parts cream. “Premium” ice cream tends to have low overrun and higher fat content than regular ice cream, and the manufacturer uses higher quality ingredients. “Regular” ice cream meets the overrun required for the federal ice cream standard. “Economy” ice cream meets required overrun and generally sells for a lower price than regular ice cream.