New England ice cream is distinguished by its higher butterfat concentration of around 14%, compared to the typical 10% found in regular ice cream. This contributes to a thicker, richer consistency. Slow churning minimizes air incorporation, resulting in a denser texture that can support numerous add-ins, such as cookie dough or chocolate chips. Unlike softer ice cream varieties that have higher air content, New England ice cream melts slowly and maintains its structure, enhancing the overall flavor experience.
New England ice cream has around 14% butterfat, making it richer with a luxuriously thick consistency that enhances its overall indulgence and structure.
Churning New England ice cream at a slower rate prevents too many air bubbles from forming, resulting in a denser texture that is perfect for biting.
The thicker and denser texture of New England ice cream allows it to support a variety of chunky add-ins, transforming simple custard into delightful flavors.
With a lower overrun, New England ice cream has minimal air content, ensuring it melts more slowly and retains its structure even with added ingredients.
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