Production Techniques (Methods): Overrun

Overrun is the percentage increase in volume from the liquid base of an ice cream, custard-base ice cream, gelato, sherbet, or sorbet that is a direct result of churning and pacotizing. For example, if you started with 2 liters of raspberry sorbet base and obtained 3 liters after churning, the volume has increased by 50 percent. This number represents the overrun. The 50% increase in volume means that the product now contains 33% air.