To be considered super-premium, ice cream needs an overrun of less than 50%. Ice cream overrun is the amount of air pushed into the ice cream while it is being made. Standard overrun for ice cream is around 100%, which means that the ice cream is made with one part air to every one part cream. Our ice cream is 35-40% overrun, meaning only one part air to every three parts cream!
All of our super-premium ice cream is hormone free, made with real Wisconsin dairy, premium ingredients and all-natural sugars. So why should we care how much air is added? Because the less air, the creamier, smoother and richer the ice cream tastes! Less air means fewer ice crystals, and fewer ice crystals means you get that melt-in-your-mouth creaminess that you can’t get anywhere else!
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. This rich content of butterfat adds to the creamy, luscious texture and the full-bodied taste that super-premium treats are famous for. That’s super-premium in a nutshell, but like we say, a taste is worth a thousand words, so don’t leave it up to our words to convince you. Head down to Bubbles and taste the super-premium difference for yourself!
