THE AIR IN THERE:
ALL ABOUT OVERRUN IN YOUR FROZEN DESSERTS
The PRO LINE™ Series Frozen Dessert Maker is the only home freezer that lets you control the amount of air that is mixed into a dessert. Professional ice cream makers call this “overrun,” which refers to how much the ingredients expand (overrun) as a result of air being whipped into the mixture. One quart of liquid ice cream mix that freezes into 11⁄2 quarts of ice cream is said to have a 50% overrun; one quart of mix that freezes into 2 quarts of ice cream has a 100% overrun…which means that half the ice cream is nothing but air!
The best gourmet ice creams typically have low overruns – on the order of 20% to 30%. This gives them a very dense texture and flavor. Many packaged and
To control the overrun of your ice cream and other dairy desserts, simply vary the amount of mixture you start with. If you fill the freezing cylinder nearly to the top, little air is present during mixing and you’ll produce a very low overrun dessert (but be careful: recipes high in milk fat – like those used for gourmet ice cream – may develop grainy flecks of butterfat when frozen at very low overruns). If you only fill the cylinder halfway, you’ll produce a dessert with a nearly 100% overrun. Vary the amount of ingredients between these two extremes to produce intermediate levels of overrun.
Experimenting with overrun is both fun and practical. Ice cream for the kids can be whipped to a lighter consistency, while the gourmet treats destined for your freezer can embody a sinfully indulgent richness.
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