What is the standard amount of overrun in ice cream that leads to optimal flavor?

The optimal overrun in ice cream is crucial for achieving the right texture and flavor. Overrun refers to the amount of air that is incorporated into the ice cream during the freezing process. An average amount of overrun allows for a balanced mixture of air and cream, leading to a texture that is not too heavy or too airy. This balance is important because it enhances the flavor by providing a creamier mouthfeel without being overly dense or causing a loss of flavor intensity.

If the ice cream is too airy, it can dilute the flavors, making it taste less rich and satisfying. Conversely, a dense product may feel heavy and can create a more cloying taste, overwhelming the palate. The average level of overrun helps maintain a uniform distribution of flavors and allows for an enjoyable eating experience, resulting in a product that feels indulgent but not excessively rich. Therefore, the choice of an average product represents the ideal state for optimal flavor in ice cream-making.