How does the overrun affect the texture of ice cream?

Overrun refers to the amount of air that is incorporated into ice cream during the churning process. When there is too little overrun, the texture of the ice cream becomes heavy and thick due to the density created by a lack of air. The air cells in ice cream contribute to a lighter, smoother texture, which is part of what makes ice cream enjoyable. If there isn’t enough air, the result is a dense product that can feel clumpy or unwieldy on the palate, detracting from the desirable creamy texture that many people expect from ice cream.

The balance of overrun is crucial for achieving the perfect mouthfeel; while some overrun provides lightness and fluffiness, insufficient overrun can lead to an undesirable density and heaviness in the final product.