In the process of ice cream production, the overrun represents the optimal proportion attained when air is rapidly incorporated into the mixture and frozen through a dasher. It is commonly presented as a volume percentage (%), with the weight of air locked in during stirring being negligible.
Ice cream with a higher overrun has a lighter and fluffier texture. Conversely, ice cream with a lower overrun is denser and creamier.
The overrun of an ice cream continuous freezer is affected by multiple factors. Additives, the duration of stirring, the speed of stirring, and the speed of cooling all play a role. Generally, for commercial ice cream, the typical overrun range lies between 50 - 100%. Some soft serve ice creams even have higher overruns.
During ice cream production, if the overrun of the continuous freezer is too low, the ice cream can't be fully inflated. This has an impact on its texture and taste. It becomes less creamy and has a more icy consistency. Sometimes, air holes might form, and its appearance becomes unappealing. On the other hand, if the overrun is too high, the ice cream turns out lighter and more airy than expected. This also affects its texture and flavor, reducing its creaminess. High overrun ice cream tends to melt faster and is less stable, resulting in a less rich and satisfying taste experience.