What is the consequence of too much overrun in ice cream production?

The presence of too much overrun in ice cream production results in the creation of a light and airy product. Overrun refers to the amount of air that is incorporated into the ice cream mixture during the churning process. When this overrun is excessive, it leads to a texture that is less dense and has a fluffier mouthfeel, which can alter the overall quality of the ice cream.

An appropriate amount of overrun is essential to achieve a desirable consistency. While some level of overrun is necessary for a pleasant texture, too much can compromise the creaminess and richness that many ice cream lovers expect. Therefore, understanding the balance of overrun is crucial for producing high-quality ice cream.