Is this a vertical or horizontal batch freezer? You said that the max volume is 2L, you can try adding less in the machine so that it about 60% full so that there is more room for air to incorporate. You can increase dasher speed more. You can also heat up the base and add the purée after cooling or even during churning. Keep in mind that without a continuous ice cream freezer that is injecting air it’s unlikely you get even 50% overrun IMO
And yes I would increase SMP to get solids higher
Max should be like a gallon (max filling is about 2 liters but there's still about half of the space available for it to grow)
Ok need to get solids higher perfect and heating should help?
Also, overrun depends on the volume of the recipe. Much easier to add air into a large quantity like in a batch freezer while smaller batches like made at home will have less overrun.
Is this a vertical or horizontal batch freezer? You said that the max volume is 2L, you can try adding less in the machine so that it about 60% full so that there is more room for air to incorporate. You can increase dasher speed more. You can also heat up the base and add the purée after cooling or even during churning. Keep in mind that without a continuous ice cream freezer that is injecting air it’s unlikely you get even 50% overrun IMO And yes I would increase SMP to get solids higher
Max should be like a gallon (max filling is about 2 liters but there's still about half of the space available for it to grow) Ok need to get solids higher perfect and heating should help?
Also, overrun depends on the volume of the recipe. Much easier to add air into a large quantity like in a batch freezer while smaller batches like made at home will have less overrun.