Viscosity and overrun of ice cream

Gelato.expert brings you behind the scenes of the research and development process. In this new vlog we are measuring viscosity of ice cream mixes and comparing them with the final overrun from the batch freezer.
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[@Gelatoexpert]

Which one of the 7 mixes got the highest overrun? What is your guess?

[@mmarieh2]

the 1st mix

[@smubarak100]

What should be the temperature when you measure the viscosity, and as normal how i can no good gelato from viscosity without machines

[@abtRS6]

Wow che figata! Grande Luca👍🏽

[@StephanKnau]

So a year later: Will you post a video with the results of your tests? How does viscosity of the mix correlate with the overrun? Would also be fine if you just would write up a few lines of text, explaining the correlation between density and overrun

[@plfinearts7395]

So finally WHAT IS THE MEDIUM BASE VISCOSITY ?

[@rpgrullz]

Hey Lucca, whats could possibly cause low overrun than anticipated?

[@MADMIKE262]

Bravo Luca

[@sulltan2472]

Hello Dear can I ask you some questions

[@mouha8491]

Hey, thank you for the nice video, im courious about how you are measuring the overrun. Hoping to hear from you. Best

[@Gelatoexpert]

Thank you! I’m going to make a video on how to measure overrun very soon!

[@asifrehman2888]

How much duration of gelato course.u have academy in uae which teach gelation practically

[@Gelatoexpert]

At the moment there are 40+ hours of courses online, you can find all the information here gelato.expert/academy/