William Sommerwerck wrote:
You don't really remember who invented global warming do you?
It's not as far fetched as you think. Before she got into politics,
Thatcher was an industrial engineer and is the mother of modern
ice cream. She calculated the exact proportion of air that could
be added to ice cream and still sold as ice cream.

Now except for home made and few specialty products, all ice
cream is made from a variation of her formula.

I'm certain that the concept of "overrun" long predates Maggie.

All ice cream needs at least a little air, or it would be very hard and

That depends on the base used -- as well as other ingredients.
And, of course, how long you let it ripen. E.g., fruits
tend to bring too much water to the mix; sugar substitutes
result in insufficient volume (I suspect sugar also lowers
the freezing point of the mix?)

My butter pecan Rx can tolerate extended ripening before
becoming "hard as a rock" (N.B. ripening seems to be a
self-contradictory term wrt ice cream!)

You can still-freeze some Rx's while others seem to need a
dasher-on-steroids. :

dense. In the US, the maximum amount allowed is 50% by volume.

It's always fun to watch the expression on someone's face
when they taste *real* "iceD cream"!