Fat Content
12.0%
Solids
39.1%
Servings
12
Overrun
50%
12.0%
39.1%
50%
12
Target Ranges
• Gelato: 5–10% fat, 32–38% solids, 25% overrun
• Ice Cream: 10–16% fat, 36–42% solids, 50% overrun
• Premium: 16–20% fat, 40–45% solids, 25–50% overrun
Inputs
Result
A premium French custard at 16% fat uses a 2:1 cream-to-milk ratio with 5 egg yolks. Cook the base to 170°F, strain, and chill overnight before churning.
Inputs
Result
Gelato uses mostly milk with minimal cream, keeping fat low for intense flavor. Higher sugar (20%) compensates for lower fat to maintain scoopability. Churn at slower speed for 20–25% overrun.
Premium ice cream has 14–18% butterfat, standard ice cream 10–14%, and gelato 4–8%. The FDA requires a minimum of 10% milkfat to be labeled "ice cream." Milk and cream typically make up 70–80% of total weight, with MSNF (milk solids-not-fat) at 8–10%.
| Style | Fat % | Sugar % | Overrun | Texture |
|---|---|---|---|---|
| Gelato | 4–8% | 20–24% | 20–35% | Dense, elastic |
| French Custard | 14–18% | 14–18% | 30–50% | Rich, creamy |
| Philadelphia | 14–16% | 16–20% | 40–60% | Clean, bright |
| Soft Serve | 3–6% | 13–18% | 30–60% | Light, airy |
French style (custard) uses egg yolks as an emulsifier, creating a rich, custardy base that requires cooking. Philadelphia style uses no eggs — just cream, milk, and sugar — for a cleaner, lighter flavor that showcases mix-ins and fruit.
Ice cream base typically contains 14–20% sugar by weight. Sugar depresses the freezing point, keeping ice cream scoopable. Too little sugar makes ice cream rock-hard; too much prevents it from freezing properly.
A standard French custard ice cream uses 4–6 egg yolks per quart (1–3 yolks per cup of liquid base). More yolks add richness and emulsification but make the base heavier. Some recipes use up to 8 yolks per quart for ultra-rich results.
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Last Updated: Mar 9, 2026
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