What is meant by 'overrun' in ice cream production?

The term 'overrun' refers specifically to the amount of air that is incorporated into ice cream during the freezing process. This air is crucial because it affects the texture, volume, and overall quality of the ice cream. The correct degree of overrun results in ice cream that is light, smooth, and creamy, enhancing the eating experience.

When ice cream is churned, air is trapped within the mixture, which increases its volume. A higher overrun generally means a fluffier and less dense ice cream, while a lower overrun yields a denser product. This balance is an essential part of commercial ice cream production, as it influences not only the texture but also the melting properties and taste perception.

In contrast, the other options relate to different components of ice cream formulation. Sugar affects sweetness, flavor impacts the taste profile, and milk contributes to the creaminess and body of the ice cream. However, these factors do not pertain to the concept of 'overrun,' which solely focuses on the incorporation of air in the final product.