Artisanal Ice Cream

Artisan Ice Cream is a small-batch frozen dessert made with fresh milk, cream, sugar, and natural ingredients — one of the most well-established business concepts in the United States. With an overrun of 40–60%, it delivers a creamy yet dense texture. In the U.S.A., a minimum of 10% milk fat is required to legally be called ice cream (FDA 21 CFR §135.110), with artisan versions often reaching 14–18%. Compared to gelato, it has higher fat, higher overrun, and lower production cost, selling for less per serving while commanding a premium over industrial ice cream.
Different business types: Ice cream shops & franchises.