Air In the Ice Cream?
You can’t really see it, but it’s in there !
The amount of air added to ice cream during manufacture is known as overrun. If the volume of ice cream is doubled by adding air, then the overrun is 100%, which is the maximum allowable amount of air that can be added to commercial ice cream. If more than 100% then it should be called a frozen desert and not ice cream. If you read labels you will notice that a lot of ice cream treats and cheap brands are called Frozen Desert rather than ice cream.
Dunky’s ice cream is produced in an old fashioned slow churned process utilizing a 36% butterfat cream. Our overrun is around 25%, truly a premium ice cream.
It’s pretty basic math to figure out that if you add less of the expensive components such as whole milk and cream – and more air (which is free) that your profit margins will soar. That’s why much of the commercial ice creams are cheaper than the better ones. One side effect of adding a lot of air to ice cream is that it tends to melt more quickly than ice cream with less air.
And sadly, much commercial ice cream just doesn’t taste that great, and as a result they add more sugar or artificial amendments — so that it sells to the sugar cravers.
The amount of air also has a huge effect on the density of ice cream. A gallon (3.8 liters) of ice cream must weigh at least 4.5 pounds, making the minimum density 0.54 gram per milliliter. Better brands have higher densities—up to 0.9 grams per milliliter. A gallon of Dunky’s Ice Cream btw, weighs in @ 6.86 pounds per gallon. The next time you visit a grocery store, compare cheaper and more expensive brands by holding a carton in each hand—you should be able to notice a difference. Then read the net weight on the label to confirm your observation. Due to the high fat content of ice cream, however, and because fat is less dense than water, any ice cream will always be less dense than any aqueous solution, otherwise you would not be able to make root beer floats!
So there you have it — Bite my Dunky !!
By: Gary Duncan, 2018