What is the consequence of too little overrun in ice cream?

When ice cream has too little overrun, it means that there is insufficient air incorporated during the churning process. This lack of air results in a denser, heavier texture, which can affect the overall mouthfeel and enjoyment of the product.

Additionally, a high level of density can lead to increased production costs, as more ingredients are needed to produce a smaller volume of finished ice cream. The thick consistency might overshadow the flavor, making the ice cream less appealing to consumers. Thus, while some creaminess can enhance the texture, too little overrun generally results in an unappealing product that does not taste good, leading to a poor consumer experience and potentially higher food costs for manufacturers.