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The percentages of butterfat listed above are by weight, not by volume.  So if you took a gallon of 16% super-premium ice cream and pumped it full of enough air to make it into two gallons, it’d still be 16% butterfat by weight, but it’d taste entirely different (and terrible, probably).  When you eat a super-cheap grocery store ice cream that tastes like you’re eating flavored air, that’s pretty much what it is.  They’ve put too much air into it, so they can sell more of it without actually adding more dairy ingredients.  Of course, the opposite can happen as well.  If there’s not enough air in the ice cream, it tastes too dense, almost like a frozen block of cream.  There’s a fine line between too much or too little air, and too much or too little butterfat.


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