What is the term for the increase in volume of ice cream due to freezing and whipping?

The increase in volume of ice cream due to freezing and whipping is referred to as overrun. This term specifically describes the amount of air incorporated into the ice cream mixture during the freezing process, which results in a lighter, fluffier texture. Overrun is typically expressed as a percentage and is a critical factor in the quality and consistency of ice cream products.

As the mixture is whipped during freezing, air pockets are created, and the volume of the ice cream expands. This process is essential because it contributes not just to the texture but also to the mouthfeel of the final product. A well-aerated ice cream is generally more appealing and palatable, providing a smoother texture when consumed.

While aeration is closely related as it describes the incorporation of air in general, overrun is the specific term that quantifies this effect in ice cream making. The terms expansion and whipping are broader concepts, with expansion referring generally to any increase in volume and whipping typically relating to the action of incorporating air into a mixture without focusing solely on the end result of that process in terms of volume increase.