Super-Premium Ice Cream
So, what does it mean?
Simply put, it means the best around! But if “simply put” isn’t your thing, and the intricacies of ice cream making excite you as much as they do us, then let us entertain you with the fun world that is super-premium ice cream.
Overrun required to be considered super-premium
Our overrun: about one part air to three parts cream
Minimum butterfat for super-premium status
What is overrun?
To be considered super-premium, ice cream needs an overrun of less than 50%. Overrun is the amount of air pushed into ice cream while it’s being made.
Standard ice cream sits around 100% overrun, which means one part air to every one part cream. Ours? A dense 35–40%, meaning we add one part air to every three parts cream.
Standard ice cream
1 part air : 1 part cream
Chocolate Shoppe
1 part air : 3 parts cream
Why is overrun important?
So why should we care how much air is added? Because the lower the overrun, the creamier, smoother and richer the ice cream tastes.
Less air
A lower overrun means more cream in every scoop.
Fewer ice crystals
Less air translates to fewer ice crystals forming.
Pure creaminess
That melt-in-your-mouth texture you can’t get anywhere else.
Butterfat is where it’s at!
But low overrun isn’t all there is to super-premium ice cream. To earn this delicious seal of approval, ice cream has to contain at least 14% butterfat.
That rich butterfat content adds to the creamy, luscious texture and the full-bodied taste that super-premium treats are famous for.
A taste is worth a thousand words
That’s super-premium in a nutshell. Honestly, the ice cream explains it better than we can. Go grab a scoop!
