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Air
Appears in
By Ann Reardon
Published 2021
The main role of air in ice cream is to make it softer. Interestingly, because ice cream is sold by volume, not weight, air is also a good moneymaker for commercial ice creameries. Cheaper ice creams will be up to 50 percent air, while premium brands will have only around 30 percent air and will therefore taste more dense and creamy.
At home, you can adjust the air content by changing the speed at which you churn your mixture. Typically, the faster the churning blade turns, the more air you are adding.
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