There are two important categories where mathematics becomes important. The first is mix calculations – Turing your formulation into a recipe based on the ingredients used and the quantity of mix required. The second area is overrun calculations – determining quantities of air added and resulting ice cream weight. Both of these are described in detail in the following two sections.
Ice Cream Technology e-Book by H. Douglas Goff is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, except where otherwise noted.